Cooked in true low country style of slow an' low with the heat, and fast and loose with the measurements and spices, expect this hearty meal to take between 3 and 4 hours to cook, not counting the day it takes to soak the beans. Great for parties and get togethers where folks are sittin, drinkin, and talkin, just waitin for the food to be done...
Caution: Cooking this dish with your windows open has been prooven to attract neighbors.
Serves: a mess a folks to a WHOLE mess of folks.
1 pound dry red beans
5 cups plus 1/2cup water
about 2 pounds ham steak
anpit 1 pound spicy sausage (Andouille, mexican Chorizo, or pretty much anything other spicy sausage)
1 handful of cooked crumbled bacon bits
about 1 1/2 cup green bell pepper, diced to 1/4in cubes
about 1 1/2 cup celery, diced into 1/4in cubes
1 large onion, diced into 1/4in cubes (usually makes about 1 1/2 cup)
4 or so cloves garlic FINELY minced
4oz to 144oz beer of your choice. (4oz is for the recipe, the rest is just for fun)
Cajun seasoning (I mix several brands to taste)
Old Savannah seasoning or Old Bay seasoning (if not available mix
2 tablespoons whole allspice
1 tablespoon salt
1 teaspoon celery seed
1 teaspoon whole cloves
2 tablespoons dill seeds
8 bay leaves
4 tablespoons yellow mustard seeds
3 tablespoons coriander seeds
1 tablespoon crushed red pepper
in a spice or coffee grinder until it's a fairly fine powder, it'll come CLOSE.)
Black pepper
Paprika
5 or so large bay leaves
Crushed Red pepper
Tabasco sauce
Texas Pete sauce
Green Habanero sauce (optional)
Plain White rice. (regular NOT instant)
Soak 1 pound of dry red beans for a full 24 hours, rinsing and refilling every 8 hours or so... do NOT "quick soak" the beans, the recipe will NOT thicken properly. (good food takes time, get over it) Drain well.
Pull the "eye bone" out of a two pound of ham steak, and slice, fat and all, into 1/2in cubes. Cut a pound of spicy sausage into 1/2in cubes as well. Put ham and sausage into a BIG 'OL POT along with a handfull of cooked crumbled bacon bits, and cook on med low 30 minutes or so until most of the fat has rendered off. Separate meat into a bowl, leaving drippings in the pot.
Turn up the heat to medium high and use the drippings to saute green pepper, celery, garlic, onion seasoned with about a teaspoon each Cajun and Old Savannah seasoning black pepper and paprika, replace the meat and stir to combine...
Open your first beer of the evening, and deglaze the bottom of the pot with about 4 ounces of your first beer, scraping any "stickins" off the bottom. Add your one pound of soaked red beans along with five cups of water. Turn heat to high and boil at a FULL rolling boil for AT LEAST 10 minutes.
In a separate bowel, heat 1/2 cup water in the microwave, and dissolve 4 chicken bouillon cubes into it, add 5 bay leaves, and let steep the full 10 minutes. (this is the ONLY part I usually cheat at, as it takes FOREVER to make and reduce chicken stock from scratch and when I HAVE done it, it doesn't seem to make a difference.)
Enjoy another beer.
After the big pot has boiled and chicken/bay has steeped, reduce heat to medium low and allow to come to a simmer, remove bay leaves and add chicken/bay mixture. Add more Cajun, old Savannah seasoning, black pepper, paprika, crushed red pepper, Tabasco, Texas Pete, (and a little green habanero sauce if you like it spicy) to taste.
Enjoy another beer.
Simmer, half covered stirring occasionally, until thick and the some of the beans have broken down. There's no way to exactly judge this time wise, it's just done when it's done... but it should VERY thick and sticking to the spoon... Continue drinking and talkin with friends until it's done. (about 2 1/2 to 3 hours)
Once beans are done, cover completely and drop the heat to absolute low to keep warm while you make your white rice following the usual recipe.
Serve red beans mixture over plan rice while hot but is ALSO great reheated as leftovers (and there prolly will be leftovers, unless you invited a WHOLE mess of folks). I like to serve it with a side of collards and sweet corn bread, but it works as a stand alone dish.
Leftover red beans mixture is also pretty good on a hoagie roll topped with a slice of cheese, wrapped in a tortilla, etc...
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