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1
In a large dutch oven or heavy pot over medium flame, lightly brown the pickled pork and ham cubes.
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2
Remove to a plate, then lightly brown sausage.
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3
Remove sausage to a plate.
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4
Add butter or olive oil to the pot and add bell pepper, onion, and celery.
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5
Cook until soft.
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6
Add the garlic (I know it is a lot, but it is what makes these beans so good) and cook for about 1 to 2 more minutes.
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7
Add back all of the meat, the red beans and enough water to cover the veggies, beans and meat.
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8
Add the Tabasco and black pepper.
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9
Stir beans and cover.
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10
Reduce heat to low and cook until the beans are tender and the sauce is thick, about 5 hours.
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11
If sauce is thin, remove the cover and it will thicken.
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12
If it is too thick, add a little more water.
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13
Another trick to thicken the sauce is to scoop out some beans, mash them with a fork and add them back.
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14
Sometimes I also just use my big spoon and do it right in the pot!
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15
Serve the beans over rice.
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16
These freeze beautifully and are even better leftover.
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17
I often make them on Sunday and serve them on Monday night!
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18
The Tabasco and meat add salt to these beans.
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19
I normally do not add extra salt during the cooking process.
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20
It is a matter of taste and if you think they need salt, go ahead and add more!
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21
I add a bunch of strong dashes of Tabasco during the cooking and more when I serve, if I think it needs it.
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22
I like these beans kinda spicy, but beware, dont add too much to the pot or kids will have a hard time eating them.
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23
My 2-year-old loves these even with the Tabasco I use in the recipe.
