My sweet friend Catherine brought me some authentic red beans from New Orleans, Camellia’s Red Kidney Beans.
I put a pound of beans in a pot and covered them with chicken stock, then I started chopping. Chopped green pepper, two stalks of celery, a bunch of green onions and some garlic. Cooked some bacon and andouille sausage…Then put all the chopped veggies in the drippings and then put it in with the beans. It cooked for over 3 hours, kept adding water and chicken stock as needed. It was awesome.
The perfect meal for a chilly day!