Red Beans and Rice

Name: Red Beans and Rice
Ingredients: 1 pot Red Beans; enough to cover beans Water; as needed Holy Trinity (Celery, Onion, Bell Pepper); as needed Garlic; as needed Smoked Pork Sausage; as needed Salt Meat Pork; 6 inches (or as needed) Smoked Turkey Neck; as per recipe Cornbread Ingredients; as needed for cornbread Buttermilk; as needed Jalapeño; as needed Stale Crackers (optional); to taste Hot Sauce (Cayenne killer); as needed Rice; for garnish Parsley

14 ingredients · 9 steps · from Stalekracker Official

Ingredients

1 pot Red Beans
enough to cover beans Water
as needed Holy Trinity (Celery, Onion, Bell Pepper)
as needed Garlic
as needed Smoked Pork Sausage
as needed Salt Meat Pork
6 inches (or as needed) Smoked Turkey Neck
as per recipe Cornbread Ingredients
as needed for cornbread Buttermilk
as needed Jalapeño
as needed Stale Crackers (optional)
to taste Hot Sauce (Cayenne killer)
as needed Rice
for garnish Parsley

Watch the original video

Steps

Soak the red beans overnight.
Drain the soaked red beans and place them in a pot with enough water to cover them.
Add the Holy Trinity (celery, onion, bell pepper), garlic, smoked pork sausage, salt meat pork, and smoked turkey necks to the pot.
Bring the mixture to a boil, then reduce heat and let it simmer until the beans are soft.
Stir in hot sauce (Cayenne killer) and continue cooking.
Once the beans start getting soft, smash them against the sides of the pot to make them creamy.
Continue simmering for about three hours or until the red beans are thick and creamy.
Prepare cornbread using cornmeal, buttermilk, jalapeño, and stale crackers (optional).
Bake the cornbread in a grease pan at 450 degrees Fahrenheit for 20 minutes.

Recipe extracted by Foodle from “Red Beans and Rice with StaleKracker!!” by Stalekracker Official. Quantities follow the video and may be approximate — watch the original for technique.