Red Beans & Rice

Red Beans and Rice

I was reading over this recipe, and to tell you the truth, I can’t remember the last time I saw a rock in my beans, but I’ll leave that in there for old times’ sake. I do throw away the ugly and broken up beans.

1 pound red beans (preferably Camellia brand)

1 large onion, chopped

2 cloves garlic, chopped

2 tablespoons oil or bacon grease

pickle meat, or a ham bone, or ham hocks

2 bay leaves

2 to 3 quarts water


Rinse the beans and pick out any rocks. Soak for a few hours or preferably overnight. Drain and rinse. In a large pot, sauté the onion and garlic in the oil for about 5 minutes. Add the meat, rinsed beans, and bay leaves, and cover with cold water. Bring to a boil and lower the heat to a simmer. Cook, covered, for 2 hours, or until the beans are soft enough, but not yet falling apart. Taste for salt and adjust seasoning (depending on how salty the meat is). Remove about a half cup of beans and mash them with a little of the liquid. Stir back into the pot and continue to cook for about 20 more minutes. Serve over rice.

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