Camellia’s Famous New Orleans Red Beans and Rice
1 (1-pound) package Camellia Brand Red Kidney Beans
1 (32-ounce) container no-sodium chicken broth
Water, as needed
1 large onion, chopped
1 bell pepper, chopped
1/2 cup chopped parsley
4 celery stalks, chopped
1-3 cloves garlic, minced
1 pound of tasso, smoked ham, or pickled pork or a large ham hock
2 bay leaves
1 teaspoon dried thyme
Hot sauce to taste
Creole seasoning to taste
Salt and pepper to taste
6 cups white or brown rice, cooked
Rinse, sort and soak beans.
Place beans in a large stew pot and cover with chicken broth. If needed, add fresh water so that mixture is a ratio of 1part beans to 2 parts liquid.
Bring the beans to a rolling boil, then lower heat, and simmer for 1-2 hours, or until tender. tir often, (so that beans don't stick to bottom of pot) and add water as needed.
Brown the meat in a skillet. Remove meat and set aside. In the drippings in skillet, sauté onions, celery, parsley and bell pepper until tender. Add the garlic and saute for 2 minutes, stirring occasionally. Add meat, sautéed vegetables, bay leaf and thyme to the beans. Water should cover all.
Continue to simmer for 1-3 hours, until beans are tender and creamy (continue to stir and avoid burning on bottom of pot).
To make creamier beans, remove 2 or 3 cups of beans from the pot, puree them with a mixer or blender, and return to pot. Add hot sauce, salt, pepper and/or Creole seasoning to taste.
Serve over rice.