Ingredients
1 lb. Camellia red kidneys
8 c. water
1 Ham shank
1 lb. andouille or green onion sausage (optional)
1/4 c. chopped green onions
2 clove garlic
2 tbsp. chopped celery
2 tbsp. chopped parsley
1/2 lb. tasso
1 large bay leaf
salt
Pepper
1 stick butter
Tabasco (optional)
cooked white rice
Preparation
Step 1Rinse and sort beans. Soak beans in water for at least two to three hours, preferably overnight.Step 2Render the ham shank in a skillet. Remove meat and set aside. If using sausage, add to skillet, cook until lightly browned, and set aside.Step 3Using the same skillet, sauté onion, garlic, celery, and parsley until vegetables are soft. Add vegetable mixture with tasso, ham shank (bone and meat), sausage (if using), bay leaf, salt and pepper to beans and water. Bring to a gentle boil and cook for 1 1/2 hours, stirring occasionally. Then lower heat and let simmer for 3 to 4 hours.Step 4In the last hour of cooking, and, yes, I know that this is decadent, but it’s worth the rise in cholesterol, add one stick of butter. Add water while cooking if beans become too thick. Remove bay leaf and ham shank bone. Serve with cooked white rice and Tabasco on the side.
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