Updated: Jan 18
True story, by the time you read the recipe for my beans, this would be my fourth time ever making them.. but hey every don’t run lol I get complimented on how good they are every single time. I received some good recommendations on something new to try and man the change made the beans even more amazing.. follow along for the recipe.
Soaking your beans
If you have time go head and soak your beans overnight in a bowl full of water. Make sure you take out the bad beans, meaning the ones that are broken or ones that are already split in half; you may even find some with a different color, throw those all away. If you don’t have that type of time do a quick soak meaning : Rinse them and take out any bad beans you see. Put them in a pot and cover them with water ( just enough to cover the beans.) Bring the beans to a boil and then the heat off, let them sit covered for an hour and a half up to 2 hours. I’ve only used 2 types of red beans and off top the Camellia brand works 100% better. I’m in Texas and I find them in Walmart, H-E-B and I heard that Kroger has them. I know for sure you can find them in Louisiana since that’s where they originated.
After soaking, rinse your beans off and put them back in the pot. Add in your sliced sausage to a skillet and cook for about 5 minutes. Add your bell pepper, onion and garlic; cook for about 2-3 minutes. Add your smoked meat to the pot with the beans along with the sausage and veggie mix. Add in 7 cups of low sodium chicken broth and bring to a rolling boil, turn the heat down to a slow rolling boil, cook for about an hour -uncovered checking and stirring occasionally. Next add in your seasonings. Cook for another hour and then add your butter, the butter makes them creamy. Cook for another 30 minutes on low with no boil. If for some reason your beans are not done put the lid on the pot and let them cook for about 10-15 minutes on low making sure to stir so they won’t stick. Make you some rice and cornbread and you’ll be good to go!
1 lb of red beans
2 smoked turkey necks; or whichever smoked meat you choose.
1 pack of andouille sausage- this tastes and cooks better than beef
1 diced bell pepper
1 diced small yellow or white onion
7 cups of low sodium chicken broth
2 tablespoons of unsalted butter
1 tablespoon of minced garlic
1 tablespoon of onion powder
2 tablespoons of Cajun seasoning (add more if needed)