Louisiana Red Beans

Louisiana Red Beans

1lb of Camellia dry red beans
24 oz frozen raw seasonings (onions, bell peppers and celery)
2 tbs minced garlic
1 lb of smoked turkey necks or pork neck bones
1 lb of chopped sausage (optional)
Tony Chachere’s Seasoning
Slap Your Mama Seasoning
Garlic Powder
Onion Powder
Salt 
3 bay leaves
2 tbs. Sage
Parsley
Black Pepper
6 cups of Water
Note:  Soak red beans overnight or at least 8 hours to decrease cooking time.

1. Add water and smoked meat to large heavy bottom pot and bring it to boil for at least 30 minutes.  
2. Add pre soaked beans to boiling water and stir. Water should be approximately an inch over the beans.
3. Add raw seasonings and dry seasonings to taste.
4. Chop and sauté sausage in a separate skillet.
5. Add sausage to pot with red beans and bring to boil, then reduce to a simmer. Add chicken broth to beans if water starts to get low.
6. Taste and add additional salt and pepper if necessary.
7. Allow beans to simmer about 1.5 hours, stir periodically. (3 hours if using beans that haven’t been soaked. Serve over warm rice.

Tip: For creamier beans, mash a  few cooking beans with a spoon and add back to pot.
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