I apologize again I have more than one recipe.
Disregard this one it is for the sausage I am making to go with the beans.
6-lbs ground pork
3-1/3-tbsp finely minced garlic
1-tsp freshly ground black pepper
1-tsp chili powder
1/2-tsp dried thyme
1/4-tsp ground bay leaf
3-tbsp liquid smoke
1-cup cold red wine
This one sounds good but I didn't have the broth thawed out:
1 package small red beans or kidney beans
1 medium onion coarsely chopped
1 green bell pepper chopped (discard seeds and insides of pepper)
3 bay leaves
2 large cartons chicken broth
4 ham shanks (hocks will do if you can't find shanks, but shanks are so much better!)
1 lb smoked sausage (andouille sausage is great as well and considered the most authentic if you can find it)
Celery tops chopped (optional)
Garlic powder, onion powder & pepper to taste
Rinse the beans well and cover with cold water the night before1 The next morning pour off the water and rinse the beans well with cold water again. Place in your favorite dutch oven or stock pot.2 Cover with chicken broth, adding the onion, bell pepper, ham shanks, bay leaf and celery tops if you plan to use them. Season with garlic powder, onion powder & pepper. Do not salt ! The chicken broth and ham shanks add plenty of salt.
Bring to a rapid boil and turn down to medium low. Cover and cook approximately 4 to 6 hours or until beans are tender and the broth begins to thicken adding more broth if it cooks down too low.
This is the one I used but susbstituted pork sholder bones:
- 1 quart (4 cups) dried red beans
- 2 quarts water
- 1 pound ham or salt pork
- 1 carrot, chopped
- 1 large onion, chopped
- 1 bay leaf
- pepper, to taste
- salt, to taste
Soak the beans overnight in cold water; drain. Heat the beans in about 2 quarts of water, add all ingredients except salt, and boil for at least 2 hours. When beans are tender, mash them up a bit. Serve on white boiled rice with meat and vegetables on top.
Serves 10 to 12
I did put the bones in with ingrdients last night. Strained the bones out & added the beans at lunch time.I will pay more attention to my posting in the future, sorry folks.