6 to 8 servings
YouTube instructional video is at the bottom.
What you’ll need
1-pound small red beans (Not Red kidney beans)
1/2-pound pickle meat (Pork rib tips)
11 ounces smoked neck bones
Salted butter
Worcestershire sauce
Mesquite liquid smoke
Zatarain’s parboiled long grain rice
Seasonings
Salt
Tony Chachere’s creole seasoning
Crushed red pepper flakes
Onion
Celery
Green bell pepper
Garlic
Fresh parsley
Bay leaves
Tools you’ll need
Mesh strainer
Potato masher
Preparation of ingredients
Seasonings
Step 1- Chope half of a yellow onion, 3 ribs celery, green bell pepper into medium-sized chunks. Chop half of a ounce of fresh parsley in half. Press 2 cloves of garlic with a garlic press. Make sure you rinse off the celery, green bell pepper and fresh parsley before chopping.
Soaking the beans
Step 2- Add a small amount of the red beans into a shallow bowl. Sort through the beans with your fingers. Remove and discard any broken or discolored beans. After sorting the beans add them into an 8-quart pot. Add 14 cups water into pot. Cover the pot with a lid, let the beans soak for 6 hours or overnight.
Step 3- Add the beans and water into a mesh strainer. Remove the mesh strainer and set it on the side.
Pork stock
Preheat fire to medium heat.
Step 4- Add 1/2 pound pickle meat (Pork rib tips), 11 ounces smoked pork neck bones, chopped yellow onion, chopped celery, green bell pepper, 2 cloves pressed garlic, 1/2 ounce fresh parsley, 4 bay leaves, 1/4 teaspoon Tony Chachere’s creole seasoning, 1/4 teaspoon red pepper flakes, and 1/4 teaspoon mesquite seasoning and 14 cups fresh water or the water you soaked the beans into an 8-quart pot. Stir all ingredients together. Let simmer for 1 hour. Once done let the mixture cool for 10 to 15 minutes.
Step 5- Add the mixture into a mesh strainer with a large bowl underneath it. Remove the mesh strainer and shake it to allow the rest of the water to drain into the bowl. Set the mesh strainer on the side. As for the contents in the mesh strainer, you can add it into another dish. Once done you should have 8 cups of pork stock.
Cooking the beans
Step 6- Add the soaked red beans and 8 cups pork stock, 1/4 teaspoon Tony Chachere’s creole seasoning, and 1/4 teaspoon mesquite seasoning into a large 8-quart pot. Stir all ingredients together. Let simmer for 1 hour.
Step 7- Add 1 tablespoon Worcestershire sauce and 1 tablespoon mesquite liquid smoke. Stir all ingredients together. Let simmer for 2 minutes. Turn your fire off and add 2 tablespoons salted butter. Once the butter melts, stir all ingredients together. Let the Red beans cool for 10 to 15 minutes before serving.
Cooking the rice
Preheat fire to medium heat.
Step 8- Add 3 and 1/4 cups water and 1/4 teaspoon salt into a medium-sized 4-quart pot and stir. Let the water come to a simmer.
Turn your fire down to medium-low heat.
Step 9- Add 1 and 1/2 cups Zatarain’s parboiled long grain rice and stir. Cover the pot with a lid and let simmer for 20 minutes. After 20 minutes turn your fire off and let the rice cool for 15 minutes. After 15 minutes stir your rice and from there your rice is ready to be served. Your meal is complete.
YouTube instructional video
