Every year for my birthday, I would ask for my mom's red beans and rice. They're comforting, creamy and so well flavored. Everyone who tries them loves them. My mom swears the secret is a cup of pickle juice. —Katie Macdonald
red kidney beans (my mom uses Camellia brand)
large onion chopped
minced garlic, more to taste
stalks celery, chopped
pickle juice (dill or sweet)
to 8 whole bay leaves
smoked sausage, sliced in 1/2 in sections
smoked ham bone with meat (many stores will sell ham bones with some meat on them; ham bone will greatly improve the taste of red beans)
smoked ham cut in cubes (Look for this in meat section, sometimes called "pickled pork" but it won't have a bone with it)
Cavender's Greek Seasoning
For the rice:
long grain brown rice
In This Recipe
For the red beans:
In a large heavy pot, empty bag of red kidney beans; remove any dirt if there.
Wash beans by rinsing in water and discard water. Add fresh tap water to cleaned beans so that water covers them by 2 inches.
Put lid on and bring to a boil, then lower temperature to simmer for 1 hour and then turn off. Beans should be softened.
Add all above remaining ingredients and add enough water to cover all ingredients by an inch.
Bring back to a boil then immediately to a low simmer. It may take 3-4 hours on simmer for the beans to be ready to eat. The longer you keep them on a low simmer, the creamier they will get. You must stir the beans regularly so they don't burn.
Slow-cooker variation: If you soften the beans first, you could then put them in a Crock-Pot with all the other ingredients and cook on low for 8 hours, stirring every so often so it doesn't burn.
Freeze any leftovers and they are good for at least 4 months in the freezer.
For the rice:
Prepare 1 cup of long grain brown rice. (2 cups water to each 1 cup rice plus good shake of sea salt and 1/2 teaspoon of olive oil), bring to boil then put on simmer for 15 mins or until done.