Teet’s Red Beans and Rice

by Luke Deville

I’ve been on the search for a red beans and rice recipe for the past few weeks, and I believe I finally found something worth typing up! This is a very easy recipe and quite tasty. You can put almost any type of meat in a red beans and rice, but I like to use Smoked Pure Pork Sausage and Smoked Ham Hocks, if you really want a lot of smokey flavor add some Smoked Pork Tasso. Enjoy!

Teet’s Red Beans and Rice

Serves 4-6

Ingredients:

1 pound of Camellia Red Beans

1/2 stick of butter

1 pound of Smoked Pure Pork Sausage, coined

1 pound of Smoked Ham Hocks, cut in chunks

1 onion, diced

1 bell pepper, diced

1/2 cup of celery, chopped

2 cloves of chopped garlic

1 can of Low Sodium Beef Broth

1 teaspoon of salt

2 teaspoons of black pepper

2 tablespoons of Cajun Seasoning

1 tablespoon of garlic powder

3 cups of Cooked White Medium Grain Rice

Directions:

Soak red beans in a pot for 1 hour with cold water, cover beans with about 1 inch of water. After 1 hour drain water from beans.

If you have a large black pot, use it, if not, use a large Magnalite pot. Melt butter and brown sausage. Once browned, remove from pot and add onions, celery, bell peppers and brown for about 15 minutes. After they are browned, add 8 cups of water, beans, hocks, and boil for about 45 minutes, stir occasionally.

After 45 minutes, add sausage and beef broth and reduce heat to low and simmer until desired bean tenderness or thickness of gravy. Don’t forget to stir!! The beans will stick and burn! If the gravy is not thick enough, smash a few beans to the side of the pot then stir them into the gravy.

Serve with rice and cornbread and enjoy!!!