New Orleans Style Red Beans and Rice with Pickled Pork
Servings: 6 people
Ingredients
- 2 tbsp rendered bacon grease about 4 pieces of bacon, chopped
- 1 large onion diced
- 1 green bell pepper diced
- 3 stalks celery diced
- 4 cloves of garlic minced
- 3 bay leaves
- 1 tbsp Creole Seasoning
- 1 tsp black pepper
- 1 tsp dried thyme
- ½ red pepper
- ½ white pepper
- 8 cups water or chicken stock enough to cover the beans
- 1 lbs CAMELLIA DRIED RED BEANS soaked
- 2 smoked ham hocks
- 1 lbs PICKLED PORK see recipe below
- 1 tbsp Worcestershire Sauce
- ½ cup fresh parsley chopped
- ½ cup green onions chopped
- salt to taste
- cooked long-grain white rice
- chopped green onions to garnish
- hot sauce to offer at the table
Instructions
- Soak the red beans overnight. Rinse before using.
- In a large pot over MEDIUM heat, begin by cooking the chopped pieces of bacon to render the fat. Once there is about 2 tablespoons worth of fat, add the onions, green bell pepper, celery, and garlic to the pot and continue to stir until the onions have become translucent.
- Add the red beans, ham hock, pickled pork, bay leaves, and seasonings to the pot, then carefully pour in the water or chicken stock. Bring the pot to a boil, then lower the heat to a simmer. Occasionally stir the beans so they don't stick and scorch the bottom of the pot. Allow the beans to simmer for two or more hours or until they reach the creaminess that you like. During this time, if the beans get too thick, add more liquid.
- Once they are at your desired consistency, stir in the Worcestershire sauce, chopped green onions, and chopped fresh parsley. You can also adjust the flavoring at this point, as well. Add salt, more Creole Seasoning, pepper, or add a few shakes of your favorite Louisiana-style hot sauce (though I prefer to offer that at the table since everyone has a different tolerance to the heat).
- To serve, place hot cooked long-grain white rice in a bowl, cover with the red beans, and garnish with more chopped green onions. Serve this New Orleans Style Red Beans and Rice with Pickled Pork with Louisiana-style hot sauce and warm buttered French bread.
