Not just any bean. Ellen’s choice. Shell beans: Red beans, lima beans, cranberry beans, pinto, great northern. Just to name a few. These are beans that must be removed from their pod to be eaten. My Dad was a big fan of Ham Hock and beans made with great northern beans. And Hubs is a great fan of Red Beans and Rice. So that is what I made for this GFGF post.

  • 3 tablespoons bacon drippings
  • 1 lb andouille sausage, sliced ¼ inch thick (if not available use a good smoked sausage)
  • 1 yellow onion, diced
  • 2 stalks celery diced
  • 2 cloves minced garlic
  • 1 (16-ounce) package dried red kidney beans, soaked overnight, drained, and rinsed
  • 10 cups chicken broth
  • 1 Tbl salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp ground white pepper
  • 2 Tbl vegetable oil.
  • 1 bay leaf
  • Cooked rice

In a large bowl place dried beans and enough water to cover by 2 inches. Let stand at room temperature for 8 hours or overnight.

In a large Dutch oven, heat bacon drippings over medium-high heat. Add onion, and celery. Cook, stirring frequently, until vegetables are translucent, about 5 minutes.

Add drained beans, garlic, bay leaf, salt, and peppers.

Bring to a boil. Reduce heat to low, and simmer until beans are tender and liquid has thickened, about 1.5 hours. Remove bay leaves from pot; discard.

In a large skillet over medium-high heat saute sausage until browned. About 6 minutes. Add to the bean pot.

Serve over hot cooked rice. Garnish with sliced green onions and/or hot sauce if desired.

Usually served on Monday it is the traditional Laundry Day Meal.

This recipe is adapted from the Delta Queen Cookbook and was in the February 2013 Louisiana Cookin’ magazine

Did anyone use a different bean for this week’s choice? Visit and see.

Kayte

Donna

Peggy

Ulrike

Nancy

Ellen

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