FULLY LOADED RED BEANS & RICE

Fully Loaded Red Beans & Rice image

Provided by Jen Hurta

Time 5h20m

Number Of Ingredients 14

2 bellpeppers
3 to 4 rib celery
1 onion
2 to 3 Tbsp minced garlic
3 bay leafs
1 box chicken broth
1 bag(s) red kidney beans light or dark
1 water add as needed
1 pkg salt pork
1 bag(s) chopped ham
1 Tbsp cajun seasoning
2 tsp parsley
1 to two s dash(es) pepper
1 bag(s) 5 minute white rice

Steps:

1. Get a large pot. Pour entire box of chicken broth in. Set on stove on medium low.
2. Place beans in bowl of water and set aside.
3. Wash and dice or chop all vegetables. Add garlic, celery, onion, bell pepper to pot.
4. Sift through beans. Pull out the bad looking ones. Watch out for small debris. Add cleaned beans to pot. Discard bean water.
5. Cut salt pork into cubes. Use as much or as little as you want. I usually get 1 to 2 pounds of it. Add to pot.
6. Add ham to pot. I get the fully cooked version.
7. Add spices to pot. Add bay leaves. Stir.
8. Keep heat at medium until gently boiling. You will need to stir the pot several times.
9. VERY IMPORTANT: Add water as needed and you will need to add it off and on. I add somewhere between 6 and 7 cups as I cook it.
10. After a few hours of gently boiling, check beans for plumping. If they look plump, reduce heat and cover for 2 hours.
11. Beans will be fully cooked when they can be mashed and are no longer hard. Broth will be thickened.
12. For rice: I like to add mine in the pot at the end to suck up all the broth. I throw in a bag and let it cook for however long the package says. Five minute rice is quick and easy. If you wish to have rice as a side and not in the beans, make as directed in another pot or bowl.
13. Serve when done!