Red beans& rice, my Monday staple(w/pics)

Camellia 2lb bag



I use ham shanks for flavor. Since I used a 2lb bag, I use 2 shanks. I like a lot of meat, plus it adds flavor. Each one was about 1.5lbs



Foreground is some smoked andouille, in the back is a smoked hot sausage for some heat.

I used about a link & a half of each.

I like to brown both the ham & sausage before adding them to the beans.



This is what we have in basic stages. Beans soak for 4 hours. Dump water, then refill about 2 inches over beans. Set to medium high. That's when I start to brown 2 large yellow onions, then the meat as I mentioned above. As each is finished I add it to the pot of beans.



This is about 3 hours into cooking. The ham is starting to peel off the shank, and the beans are thickening. I like to cook for about 4hrs, medium heat. I stir every 10-15 minutes to prevent sticking. At about the half way mark as beans are softening, I mash some against the side to thicken things up. Works well.

Season to taste. I don't use butter, or baking soda. Nor the trinity. Just onions.



Final product. A lot of bowl scraping around here.