Red Beans and Rice
If you can't find pickled ham you can leave it out and use better than bouillon ham base
Red Beans and Rice
If you can't find pickled ham you can leave it out and use better than bouillon ham base
Cooking Instructions
- 1
Sort through beans to remove any bad ones or pebbles. Rinse beans a couple of times.
- 2
Soak beans overnight in enough cold water to cover them by a few inches (picture is of after a night of soaking)
- 3
Strain beans add to pot with enough cold water to cover by three inches
- 4
Add chopped onion, garlic, celery, salt, pepper, baking soda, parsley and bay leaves
- 5
Put on low/medium fire bring to a boil and simmer
- 6
Brown cut up sausage in a frying pan then add to the pot of beans
- 7
Add pickled meat
- 8
Cook on low stirring occasionally. Do not tightly cover
- 9
Cook for three and a half hours or until beans are cooked
- 10
Smash some beans against the side of the pot to make it creamier
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