This is the recipe my mom always made for us growing up. I just recently started making it myself it and has turned out great. Here is a picture but I made a couple changes to the recipe.
Here is my version:
Soak 2 lbs of dried red kidney beans overnight (12-18 hours) (Camellia Red Kidney Beans I think are the best but that is because we have always used them) I put them in a big pot without a lid and fill the water up to about 1 inch over the top of them.
Drain the water off the beans in a colander.
Here are the ingredients I put in:
2 cup chopped onion (I like yellow)
1/2 cup thin sliced green onion
SKIP GREEN PEPPER (SEE RECIPE PICTURE)
1 1/3 tbs garlic (I use a little more because I love garlic)
2 tbs. finely minced parsley.
1 lb cubed smoked ham (The recipe says not to use smoked ham because it will make it too salty but I skip the pickled pork so it doesn't matter)
1 1/2 lbs hot (spicy) smoked sausage sliced
SKIP PICKLED PORK
SKIP HAM BONE
1 tbs. salt
1/2 tbs. black pepper
1/8 tsp. cayenne
1/8 tsp. crushed red pepper
2 whole bay leaves broken into quarters
1/2 tsp. dried thyme
1/8 tsp. dried basil
2 qt. cold water, approximately
I use a 6 qt crock pot which is barely big enough for this recipe. I put the beans in the crock pot first, then meat, then veggies, then seasoning and pour water over it all until it get close to covering everything. Cook on high for about an hour and then stir every 45 minutes to an hour after that. I cook for about 6 hours total. If you had a bigger crock pot to handle a recipe this size it might cook a little faster.
Towards the end of cooking if there is any extra water on top you can get a ladle and scoop it off the top. Save the water in a measuring cup or regular cup. Once you have the water level down to about the top of the beans you can start mashing some of the beans against the side of the pot to make them creamy. If they get too thick, just add a little water back to them. If I have any left over water and the beans seem a little thick I will add a little water to them before putting them in containers to refrigerate or freeze because they will thicken up even more after cooling down.
Here is my version:
Soak 2 lbs of dried red kidney beans overnight (12-18 hours) (Camellia Red Kidney Beans I think are the best but that is because we have always used them) I put them in a big pot without a lid and fill the water up to about 1 inch over the top of them.
Drain the water off the beans in a colander.
Here are the ingredients I put in:
2 cup chopped onion (I like yellow)
1/2 cup thin sliced green onion
SKIP GREEN PEPPER (SEE RECIPE PICTURE)
1 1/3 tbs garlic (I use a little more because I love garlic)
2 tbs. finely minced parsley.
1 lb cubed smoked ham (The recipe says not to use smoked ham because it will make it too salty but I skip the pickled pork so it doesn't matter)
1 1/2 lbs hot (spicy) smoked sausage sliced
SKIP PICKLED PORK
SKIP HAM BONE
1 tbs. salt
1/2 tbs. black pepper
1/8 tsp. cayenne
1/8 tsp. crushed red pepper
2 whole bay leaves broken into quarters
1/2 tsp. dried thyme
1/8 tsp. dried basil
2 qt. cold water, approximately
I use a 6 qt crock pot which is barely big enough for this recipe. I put the beans in the crock pot first, then meat, then veggies, then seasoning and pour water over it all until it get close to covering everything. Cook on high for about an hour and then stir every 45 minutes to an hour after that. I cook for about 6 hours total. If you had a bigger crock pot to handle a recipe this size it might cook a little faster.
Towards the end of cooking if there is any extra water on top you can get a ladle and scoop it off the top. Save the water in a measuring cup or regular cup. Once you have the water level down to about the top of the beans you can start mashing some of the beans against the side of the pot to make them creamy. If they get too thick, just add a little water back to them. If I have any left over water and the beans seem a little thick I will add a little water to them before putting them in containers to refrigerate or freeze because they will thicken up even more after cooling down.
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