I have a Cajun friend who swears that Camellia brand are the best beans to use for red beans and rice. Recently while shopping in a local butcher shop I spied a bag of the kidney beans my buddy said were the best. So who am I to argue with a Cajun, so I bought a bag.

I sauteed my onion, garlic, and celery together. Then did the same with my Andouille sausage and green pepper. I grabbed too small of a skillet to combine all of those together, hence two batches.

Everything was tossed into the crock pot along with a couple of ham hocks that I had the butcher split open.

Let's just say I had a delicious supper after work that evening.

Absolutely would

could make a meal out of just that ... yep, I sure could

Heck yeah! Fill me a bowl and add some Jalapeño cornbread on the side.
Looks amazing!

Can't go wrong.

Pure greatness. Been too long for me.

That looks great!

Awe hell yes I would

I approve of this thread, about that time of year when beans and rice taste mighty good.

Love red beans and Rice

Goodness.

Looks good! Used to love eating at the Metairie City Diner. They had red beans and rice every Monday but it was better on Tuesday, and 1/2 price. The andoullie was gone, of course, but if you asked they'd pull at least half a link off the serving line and chop it up and put it on top with green onions.

No chit that looks fantastic

T, you killing me! Damn, you can cook!!

Thanks everyone for the positive comments.

I ate red beans and rice tonight and yours looks amazing. Do you have a recipe you wouldn’t Mind Sharing

Heck yeh!! Looks great!

1 pound ham hocks or use Wright's Liquid Smoke. If using liquid smoke add 2-3 drops at a time and do a taste test.
Celery 2-3 ribs chopped
1 teaspoon dried thyme in leaf form. If ground thyme reduce amount to 1/4 teaspoon.
1/2 large onion chopped
1/2 Green pepper chopped
Garlic 3-4 cloves chopped
Red beans 1 pound soaked overnight. Be sure to check for rocks in the raw beans.
Cajun seasoning like Zatarains. I make my own salt free Cajun spice blend to use.
Season to taste 1 teaspoon is a starting point.
Salt to taste. Add the salt after the beans have cooked soft. The ham hocks may provide enough salt.
Black pepper to taste
Cayenne pepper to taste
2-3 bay leaves
Sausage link I suggest precooked chopped in small pieces.
1-2 jalapeno or Serrano peppers floated in the pot without being chopped.
3-5 chopped garlic cloves. More or less depending on your preferences.


Pre cook all veggies and sausage for a few minutes in bacon or sausage fat.

Add pre soaked beans, meat, vegetables, and seasoning except for salty items with about 4 -6 cups of water or beef stock to a large pot. Bring to a boil. Cover pan and then reduce to a simmer. Stir occasionally. Cook 2.5 -3 hours until beans are done. A crock pot will work as well. It takes about 6 hours on low with my crock pot to cook the beans. Add additional water as needed. Don't over add water. Goal is to have thick beans.

When beans are done pull out some and mash to make a thicker sludge of beans and juice. Correct seasoning as needed.

Thanks for the recipe.

Thank you for the recipe. I’m gonna have to try it out.

Made your recipe

[quote=Dalee7892]Made your recipe



Do you have suggestions on how to improve the recipe?

Yes I do. Bring some over to my house and I'll tell you all about it.