Dry Beans is something that I grew up eating. Red beans and White beans was a staple in our home.
There is just something about a good bowl or plate of red beans and rice. It’s like comfort food for us in Louisiana.
The sweet people from Camellia Beans gifted me with a box of goodies from Camellia.
One being my absolute favorite, Red Beans.
The box also included a Blackeyes, Pasta and sauce from D’Agostino and a bunch of cool Camellia items like a Necklace, Wooden Spoon, Cup, a oven mitt and of course a mini-cookbook.
Today’s recipe is my Stove Top Red Beans and Rice.
Red Beans and Rice
- 2 cans Chicken Stock 14.5 oz cans
- 12 cups Water
- 1 tsp Maldon Salt
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1/4 tsp Black Pepper
- 1/3 tsp Tabasco Hot Sauce
- 1 palm full Fresh Parsley
- 1 palm full Green onions Chopped
- 1 White onion Diced
- 1 Green Bell Pepper Diced
- 4 - 5 cloves Minced Garlic
- 13 oz Beef Smoked Sausage Sliced
- 2 Smoked Ham Hocks
- 1 Celery Stalk Diced
- olive oil Generous amount for browning the meat
- 1 lb Bag of Camellia Red Kidney Beans
- 1 - 2 tbsp Smoked Paprika
- Chicken Stock
- Maldon Salt
- Garlic Powder
- Onion Powder
- Black Pepper
- Tabasco Hot Sauce
- Green onions
- White onion
- Green bell pepper
- Beef Smoked Sausage
- Smoked Ham Hocks
- Celery Stalk
- Olive Oil
- Camellia Red Kidney Beans
- Smoked Paprika
- Dice your onions, bell peppers, green onions and celery. Set aside.
- Mince the garlic. Set aside.
- Chop the parsley. Set aside.
- Slice the sausage. Set aside.
- In a big pot add a generous amount of Olive Oil.
- Once hot, brown the sausage and ham hocks. Brown for about 5 - 8 minutes.
- Add the onions, celery and bell peppers. Saute in the pot with the meat for 5 - 6 minutes.
- Add garlic. Saute for 3 minutes. Do not burn.
- Add Chicken Stock.
- Add water.
- Add bag of beans.
- Stir. Cook on medium to high heat for 1 hour. Stirring often to prevent sticking.
- After 1 hour add seasoning and spices Maldon Salt, Garlic Powder, Onion Powder, Cayenne Pepper, Smoked Paprika, Black Pepper and hot sauce. Stirring often.
- Lower the fire to low to medium. Cook for 1 hour 15 minutes. Stirring often.
- After 1 hour and 15 minutes. Check to make sure that the beans are tender and that the beans are the consistency you like.
- I like creamy beans with less water. *Cooking times vary so if your beans aren't tender after 2 hours, add additional water or chicken stock for another 30 minutes on high heat.
- Serve beans over rice.