1 lb. Dry Red Kidney Beans
1 lb. Smoked Sausage
1 32 oz. Container of Chicken Broth
1 Green Bell Pepper
3 Sticks of Celery
3 Cloves of Garlic
1/2 lb. Smoked Tasso
5 Cups of Water (for pre-boil)
2 Cups of Water (for simmer)
1 Tablespoon Cajun or Creole Seasoning
1 Teaspoon of Salt
1 Tablespoon of Parsley Flakes
2 Bay Leaves
Cooked long grain rice
Start out by heating a large pot over a medium heat. Also have a medium pot ready off on the side.
Chop the Onion, Bell Pepper, Celery, and Garlic. And move to a bowl off to the side. Slice the Sausage and cut up the Tasso.
To the large pot add a small amount of oil. Drop in the sausage and Tasso. Sear until you see a slight browning form on the meat. Roughly 5-10 minutes. After that remove the meat from the pot to a bowl off on the side.
Add the chopped vegetables to the pot, and slowly work the bottom. Try to get up all remaining drippings. Sauté for roughly 25 minutes.
Meanwhile in the medium sized pot, add 5 cups of water, and the 32 oz container of chicken broth. Turn the heat up to a high heat. Rinse the raw kidney beans in a strainer, and then add the beans to the pot of liquid. Once the pot has reached a rolling boil, start a timer, boiling for 10 minutes uncovered.
After the 10 minute mark, turn the fire off. Once you’ve sautéed the vegetables for 25 minutes, add the beans and liquid to the large pot. Add an additional 2 cups of water. Add the Cajun Seasoning, Salt, Parsley Flakes, and Bay Leaves. Bring to a boil, cover, then lower heat to a simmering heat. Let simmer for two hours.
With about an hour left, begin to cook some rice. After the two hour mark, uncover, and remove a few large spoonful’s of beans into a bowl on the side. Mash the beans in the bowl into a creamy mixture.
Add the creamy mixture back to the pot. Continue this method until you reach your desired consistency. Ladle a serving over a bed of rice, and enjoy!