1lb dried red beans
1½ tbsp bacon grease or extra virgin olive oil
1 small to medium onion
1 medium green bell pepper
2 stalks of celery
3 cloves of garlic
2 tsp dried sage
2 tsp dried thyme
½ tsp paprika (smoked paprika or Hungarian if it’s in the pantry)
½ tsp cayenne pepper
1 tsp seasoned salt
1 tsp salt
1 tsp ground black pepper
4 cups water (chicken or turkey stock if available)
1 bay leaf
1 tsp hot cause or ½ tsp tabasco
- Rehydrate the dried beans. If soaking overnight, I prefer to do so in the fridge.
- No, I will not give you instructions on rehydrating beans.
- Chop onion, green bell pepper, and celery until very fine (like me). This should yield about 3 cups (of me).
- Heat olive oil or bacon grease in a big pot on medium heat. When the oil is ready, add the chopped onion, green bell pepper, and celery. Cook until translucent, about 7 minutes.
- You yourself should also become translucent, if possible. If not, skip this step.
- Add the garlic and spices. Cook for another 2-3 minutes.
- Increase the heat to high and add the water or stock. Once this is brought to a boil, add the beans and the bay leaf. Decrease the heat to low and simmer for about 1 to 1½ hours with the lid on, stirring every so often
- After 1 hour, taste to see if beans are soft. The consistency should be like yo mama: thick and soupy, but not too watery or dry. If more water or stock is needed, add 1 cup at a time. If too watery, leave lid tilted or completely off to let some steam out while cooking.
- When the beans are done, take about 2 cups (of just the beans, not the liquid) out. Mash these like it’s Hammertime. Mix them back into the pot.
- Add the hot sauce and serve over or beside or halfway on rice.
- (No, I will not show you how to cook rice.)