Red Beans and Rice

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I don’t know where you live but in Louisiana, its Red Bean Monday, aka my toddler’s favorite day of the week!
There are tons of ways to make this but I love using smoked neck bones to give my gravy that cloudy look and smoky taste.  Some people like sausage in their red beans and you can even do both.
Whatever meat you choose, just remember to cook the beans low and slow so that all the flavors mesh together.  I soak my beans overnight to cut down on cooking time.  I also like to add chicken stock as the water cooks down to keep them from drying out and add flavor.
Pro tip: Add a pinch of baking soda to greatly reduce the gas that beans often cause.  That’s free game from the chemist in me lol. Make sure you check out the Instagram reel of this dish here!

1 lb of Camellia Red Beans (soaked in water overnight)
1 large onion, diced finely
2 stalks of celery, diced finely
1 green bell pepper, diced finely
 2 tbs Better than Bouillon Roasted Garlic Base
Chicken Stock (Keep on hand to keep liquid levels adequate)
4 smoked pork Neck Bones
Slap Ya Mama (to taste)
1 tbs Smoked Paprika 
Badia Complete Seasoning (to taste)
Black Pepper (to taste)
Garlic Powder (to taste)
Onion Powder (to taste)
1 Tbs Thyme 
2 Tbs Oregano
2 Tbs of Parsley
2-3 bay leaves
Note: Soaking the beans overnight or during your work day reduces the cooking time.  Cover the beans with water and add a pinch of baking soda to reduce the gas that beans can cause.

1. In a 6 quart pot, add the neck bones and water.  Water should be about an inch above the neck bones.
2. Bring this to a boil and allow to boil for about 10 minutes.
3. Add red beans to the pot of boiling water.
4. Season with dry seasonings 
5. Add bay leaves
6. Add fresh veggies.
7. Stir in Better than Bouillon.
8. After all of this is added, the mixture should still be boiling.
9. Liquid should remain about an inch above the beans.  As the liquid starts to recede, add chicken stock to return liquid levels to the proper level.
10. Reduce the heat to a simmer and allow the beans to cook for at least 2 hours or until the beans have softened.  Beans that have not been presoaked will need to cook longer.
11. Note: Continue to check the beans during the 2 hours to check the liquid levels and add chicken stock when necessary.
12. Taste the gravy and add more dry seasonings, if necessary.
13. Remove the bay leaves from the pot and discard.
14. Serve over warm rice.