In the old days in Southern La., women traditionally simmered pots of red beans on Mondays. Mondays were typically wash days and one could attend to the laundry while a pot of beans simmered.
This is the quickest recipe I have for red beans. I have a few others in my arsenal, but this is my go to recipe when I don't want to do too much prep. You probably want to cook this on a lazy Sunday and let it sit in the fridge overnight. It'll be the perfect thing for dinner on Monday!
You MUST use Camellia brand red kidney beans, which are smaller and lighter in color than some kidney beans. It's a Louisiana thing. Using any other brand, such as those super huge, dark kidneys would be wrong and not nearly as tasty!
1 tbsp olive oil
3 celery ribs, diced
1 white or yellow onion, diced
1 yellow, red, or orange bell pepper, chopped
3 -4 large cloves garlic, minced
1 lb Camellia red kidney beans
1 lb smoked sausage, sliced
1 lb andouille sausage, sliced
ham bone (optional)
1/2 lb smoked ham or 4 oz tasso ham, chopped
2 bay leaves
1 tsp fresh thyme leaves
1/2 C green onions, sliced
kosher salt, cayenne, Tabasco, and Creole seasoning to taste
1) Place the beans in a large pot or bowl and cover with water. Let soak overnight.
2) Saute' the onions, celery, and bell pepper in olive oil until fragrant and softened. Add garlic and saute until fragrant but not browned. Set aside.
3) Drain the beans. Add beans to a large pot and add water to cover. Boil for 1 hr or until tender.
4) Do not drain the beans. Add the meats (including ham bone), seasonings (except salt and green onions), the sauteed veggies, and more water so that beans are covered.
5) Boil for 1 minute, then simmer on low heat, stirring occasionally. Add half of the green onions and some salt.
6) Let simmer for 3 to 3 1/2 hours, adjusting seasonings.
Serve over long grain white rice. Top with remaining green onions.