Top-ranked recipe named "Red Beans, My Way -or- Bogalousa Louisiana Style"
A superb dish. This recipe is good if you are using older beans, both the marrow from the bones and the dissolved collagen helps thicken your sauce. The smoked ham also adds a flavor that is rich and complex....a flavor that you just wont get out of a bottle of liquid smoke.
"This recipe worked, was easy and delicious. For sure the best red bean recipe I've ever tried. I believe these beans are identical to a dish I get at a little diner in Picayune, even down to the Camellia beans. You ain't gonna get more authentic southern than that."
To make the Ham Stock:
Place all your ingredients in a large stock pot and pour your water over everything. Bring to a boil, cover and simmer for 3 hours. Occasionally skim the fat and protein scum off the top. After 3 hours pour through a fine sieve into a large pot and skim off the excess fat. Reserve the liquid and pick through the ham bones for any meat youd like to reserve, you may toss the rest. You may use this immediately for your red beans or refrigerate it for later use. Refrigerating the stock will also allow you to get any extra fat you may have missed by skimming.
To make the Red Beans:
Soak beans overnight in a large pot and use enough water to ensure the beans remain covered in water. Rinse beans and pick through them for rocks and dirt. Put beans back into pot along with ham stock. Bring to a boil and reduce to a simmer. Continue to simmer for one hour. After the beans have simmered for one hour, add vegetables, ham (picked from the ham shanks you can throw the bones in there, too. Just be sure to pick them out when the beans are done.), bay leaves, and seasonings. Bring back up to a boil and reduce to a simmer. Simmer for 2 more hours or until beans have become tender and made their own thick sauce. Stir occasionally to prevent bottom from scorching. Adjust seasoning as you go. You may need to smash about a cup of the beans along the side of the pot and stir that in to make a thicker sauce, sometimes if the beans are not so fresh they wont cream up as well thats why you need to get Camellia beans, if you can find them.
Serve over hot white rice, use at least one cup cooked rice per serving.
It takes a bit longer if you try to do it all in one day, but you can make the ham stock in advance and refrigerate or freeze it for later use.
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Mom2Abs 3 years agoHappy fat Tuesday! I made this today and holy smokes! It's so worth the effort and wait!!!
DaddyBlues 3 years agoThis recipe worked, was easy and delicious. For sure the best red bean recipe I've ever tried. I believe these beans are identical to a dish I get at a little diner in Picayune, even down to the Camellia beans. You ain't gonna get more authentic southern than that.
Qfcjam 3 years agoBest red beans and rice ever. I substituted a ham steak and a couple pieces of bacon out of necessity for the the ham bone. I also had to use dry kidney beans for lack of proper ingredients. The flavor of the broth was incredible. Thanks again.
chefhoward76 4 years agoI made this easy bean recipe last night as part of a buffet for a family get together. Needless to say with an sgrishka recipe, it was delicious!
Cjturner04 4 years agoDelish! I am from south Louisiana and this was the best pot of beans I've ever had. I did add cubed smoked sausage, per hubby request. A keeper.
corey945 4 years agoTha Bomb!!! I am sitting here sweating over a bowl of these red beans and some jasmine rice. The only thing I would change about this recipe is NOTHING. I'm lovin it, havin it my way and it's redqulious!!! Awesome, awesome, awesome!!!
sgrishka 7 years ago[I made edits to this recipe.]
sgrishka 8 years ago[I made edits to this recipe.]
sgrishka 8 years agoIt takes a bit longer if you try to do it all in one day, but you can make the ham stock in advance and refrigerate or freeze it for later use. [I posted this recipe.]