Red Beans and Rice

Ingredients:

Pickled Pork

  • 2 cups water
  • 1 cup apple cider vinegar
  • 1/4 cup kosher salt
  • 6 cloves garlic, peeled and crushed
  • 2 tablespoons sugar
  • 2 tablespoons yellow mustard seed
  • Tabasco to taste
  • 3 bay leaf
  • 1/4 teaspoon whole black peppercorns
  • Ice too cool it down
  • 1 1/2 pounds fresh boneless pork butt, cut into cubes
  • Tony’s to taste

For the beans

  • 2 tablespoons Beef Taleo
  • 1 pack of Zummos Andouille Sausage halved and sliced
  • 1 medium onion, chopped
  • 2 medium green bell peppers, chopped
  • 3 stalks celery, chopped
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 5 cloves garlic, minced
  • 12 ounces pickled pork, cut into 1-inch pieces
  • 5 bay leaves
  • 1 teaspoon dried thyme
  • Tabasco to taste
  • Tony’s to taste
  • 2 quarts water
  • 1 pound red kidney beans, rinsed

Pickled Pork

  • Combine all of the ingredients except the ice and the pork in a saucepan set over high heat and bring to a boil. Maintain a simmer for 3 minutes. Remove from the heat, add the ice and stir, enough to cool it down . Put the pork into a 1-gallon zip-top bag and add the cooled pickling liquid. Remove as much air as possible, then seal the bag and place in the refrigerator for 3+ days, turning the bag occasionally.

Red Beans and Rice

  • Heat the Beef Taleo in a large  Dutch oven over medium-high heat. Add the onion, bell pepper, celery, salt, and pepper. Cook, stirring frequently, until the onions and celery are semi-translucent and the bell peppers are tender. Add the garlic and cook until aromatic . Add the pickled pork and Zummos Andouille Sausage, bay leaves, thyme, hot sauce, tony’s, water, and beans to the pot and increase the heat to high. Cook, stirring frequently, until the mixture comes to a boil, approximately 6 to 8 minutes.
  • Decrease the heat to maintain a simmer, cover, and cook for 1 1/2 hours, stirring every 30 minutes. Uncover, increase the heat slightly to maintain a steady simmer and continue to cook until the beans are tender and the sauce is thickened to your liking, another 30 to 40 minutes. If you prefer an even creamier texture, mash some of the beans.

Cook Rice