For those that need a more step by step recipe
MAKES 6 SERVINGS
Ingredients:
1 pound red kidney beans
2 quarts, plus 1 cup water
1 large onion, chopped
1/4 cup vegetable oil
1 pound smoked ham, cut in 1/2-inch cubes
1 pound smoked sausage, cut in 1/2 inch slices
1 cup water ( to Deglaze the pan)
1 tablespoon chopped garlic
1 bay leaf
1 tablespoon black pepper
2 tablespoons chopped parsley
1 teaspoon dried thyme
2 tablespoons salt, or to taste
Instructions:
Pick through the beans, removing all unwanted particles. Wash beans well and place beans in a 5-quart Dutch oven with the water. Set the Dutch oven over high heat. Add onions and bring to a boil.Reduce heat to low and let beans boil slowly for 1 hour. When the beans are soft, stir well, mashing some against the side of the pot. Heat the oil-in frying pan set over medium-high heat. Add the ham and sausage and saute for 5 minutes or until the fat starts to render. Add the sausage, ham, and oil to beans. Deglaze the pan with the remaining cup of water, then pour the liquid into the beans. Add the garlic, bay leaf, pepper, parsley, thyme, and salt. Let simmer for 30 minutes. Beans should be nice and creamy. Serve over rice.
This is a recipe from Chef Leah Chase from New Orleans. The “Queen of Creole Cuisine,” she passed June 1, 2019, at age 96.
