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Ingredients
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- 4 cups Camellia Red Kidney Beans
- 8 cups water (for soaking)
- 1 tablespoon butter
- 4 strips bacon, diced
- 1 pound seasoning ham, cubed
- 2–3 cloves garlic, minced
- 1 medium onion, diced
- 3–4 stalks celery, diced
- 1 green bell pepper, diced
- 2–3 dried bay leaves
- 2 tablespoons dried parsley
- 2–3 teaspoons kosher salt
- 1 teaspoon black pepper
- ½ teaspoon Tony Chachere’s Creole Seasoning
- 6 cups water (for cooking)
- 4 cups chicken broth
- Pepperoncini peppers, diced (for garnish)
- 2 cups white or long grain rice (about ½ cup per serving)
- 1 andouille or hot smoked sausage, sliced and cooked
Instructions
- Soak the beans in water for at least two hours, then rinse and strain.
- Heat butter in a pot, cook bacon until crispy, then add the ham and sear.
- Sauté the celery, onion, garlic, and bell pepper until onions are translucent.
- Stir in parsley, salt, pepper, and Creole seasoning.
- Add chicken broth, water, and bay leaves, bring to a boil.
- Add the soaked beans, boil then reduce heat and simmer for 1½ to 2 hours.
- Sauté sausage and prepare rice while beans are cooking.
- Serve beans over rice, garnished with sausage and pepperoncini.
Notes
For creaminess, mash some beans before serving.
Adjust seasoning to your preference for spice and flavor.
Stir frequently to prevent sticking as it thickens.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Southern
Nutrition
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 25mg