Red Beans and Rice (Blanchard style)

1 lb. red kidney beans (Camellia)
½ lb. ham (cooked of bone is the best)
8-10 cups of water (from the cooked bone)
1 onion chopped
1 bunch chopped green onions
1 tablespoon chopped garlic
2 tablespoons of chopped celery
2 tablespoons of chopped parsley
1-2 bay leaves
2 tablespoons Blanchard’s Blend Cajun Seasoning (more if you like your beans hot)

Put ham bone in pot of water and cook for 2-4 hours (until all meat is cooked off).  You can remove the ham that cooks off and keep cooking the bone for extra flavor.  Break the ham up into small pieces.

While you bone is cooking, soak your red beans in warm water (covering with water several inches).  Every hour, pour off the water and add new warm water.  Do this two or three times.  This will remove the bitter taste you sometimes get with red beans.

Remove bone and check meet for cartilage.  You can let cook and skim off fat for a lower fat version, but keep in mind that this is not a diet meal.

Add beans to stock you retained from cooking the bone (8-10 cups minimum, add water if necessary), and cleaned ham.  Add remaining items and bring to a rolling boil for 10-15 minutes.  Reduce heat and cook for 2 hours or longer.

You should have a thick solution as our red beans cook apart.

Server over rice.


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