Ultimate Red Beans
Description:
These beans are the Ultimate Red Beans because they are made with real hickory smoked meat and slow cooked to perfection. You can use whatever meat you like; ham, Canadian bacon, smoked sausage or Louisiana hot sausage, but you've got to smoke the meat! It takes a bit of work and time but the rewards are a super delicious pot of red beans and you'll be a hero with your family.
What you'll need for the meat
1 barbeque
1 cooking knife
1 bag of charcoal briquets
1 set of tongs
What you have to do for the meat
The day before you plan to make the beans, soak a quart jar full of Hickory Chips in water. Let sit overnight.
Next day. Remove the grill that holds the briquets from your barbeque. This lowers the heat to the meat. Remember, you're smoking not barbequeing. Place about 12 to 15 briquets in the bottom and light. Cut meat into strips or sausage cut in half lengthwise about 2" long. After charcoal is white take a handful of chips and put over coals. Place the grill in barbeque and put meat strips on top. Cover. Smoke for 1/2 hour then turn meat. Cover. Smoke for another 1/2 hour or more.
What you'll need for the beans
1 Cast iron Dutch oven with cover
1 Cooking spoon with holes
1 Cooking spoon without holes
1 Cooking knife
1 Large serving bowl
Ingredients:
2 quarts water
2 cups dry Red or Pink Kidney Beans
1 pound of smoked meat
1 large brown or yellow onion chopped coarse
3-5 green onions chopped fine
2-3 Bay leaves whole
1 tbls. Parsely
1 tsp. salt
1/4 tsp. black Pepper
1 tbls. Molasses
1 tbls. Louisiana Hot Sauce
What you have to do:
Measure beans into pot, wash and take the culls and rocks out. Rinse thoroughly. Fill pot with 2 quarts of water over high heat. Chop onion and put into pot along with 2-3 Bay leaves. Stir. When the pot boils, reduce heat to low. Salt and pepper. Stir and cover, stirring occasionally.
Remove meat to cutting board and cut into bite size chunks. Stir in meat. Stir beans at least every 15 minutes during the entire cooking process. Cooking time is about 4 hours. After about 3 1/2 hours, stir in green onions, parcely, molasses and hot sauce. Salt and pepper to taste. Stir and cover until beans are creamy. Remove Bay leaves and discard. Remove beans to serving bowl and serve over rice.
Serves 6-8
***Alternate Smoked meat***
Measure 2 oz. of Wright's Liquid Hickory Smoke and 4 oz. of water into a sealable refigerator bowl. Chop meat into bite size pieces and put in bowl. Refigerate overnight. Do not freeze. Make beans and after about an hour of cooking time, add meat. Stir and cover. Continue cooking proccess.
