Southern Cajun Red Beans

Ingredients 0/14

Step 1

Place the pinto beans in a large bowl and cover them with a few inches of cool water. Let them soak for about 15 minutes, then drain and rinse well.

Step 2

Heat the bacon grease in a big pot over medium-high heat. Toss in the salt pork and cook it for about a minute, stirring occasionally. Add the chopped onion, celery, bell pepper, black pepper, and chipotle powder. Cook everything together, stirring now and then, until the veggies are nice and soft—around 4 minutes.

Step 3

Stir in the smoked sausage, bay leaves, parsley, and thyme. Keep cooking and stirring until the sausage gets a good brown color, which should take about 4 minutes. Add the garlic last and cook just until it smells amazing, about a minute more.

Step 4

Now, mix the beans into the sausage and veggie mixture, and pour in enough water to cover everything. Bring it all to a boil, then take the pot off the heat and transfer everything to your slow cooker.

Step 5

Set the slow cooker to high and cook for an hour. After that, lower the heat to low and let it go for about 6 more hours, adding a bit of water if the beans start to look dry.

Step 6

Once the beans are tender, use the back of a heavy spoon to mash about a quarter of them against the side of the crock. This will help create a creamy texture. Let everything cook on low for another 15 to 20 minutes until it’s nice and creamy. Don’t forget to fish out the bay leaves before serving!