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.