This Classic Recipe Comes Mother's Restaurant In New Orleans... Am Re-making Them To Be Kosher..
Mother's Red Beans
½ lb. Ham fat, rendered in recipe / Or / 1/2 pound Turkey Ham … Add 1 / 4 cup cooking oil to rendered
1 lb. Smoked sausage / Or Smoked Beef Or Turkey Sausage
1 lb. Ham, grade A / Or 1 Pound Turkey Ham
½ lb. Onions, diced
⅓ lb. Bell pepper, diced
¼ lb. Green onions, diced
3 oz. Garlic, minced
⅓ tsp. Salt
¼ tsp. Black pepper
½ tsp. Thyme
2 Bay leaves
2 lbs. Red beans (pre-soak overnight to soften)
2 qt. Chicken stock
2 qt. "Debris Gravy" (substitute: beef au jus, consomme, or beef stock)
1 Ham bone / No Ham bone Add 4 oz Hickory LIQUID SMOKE
Render ham fat in skillet. Remove cracklins from the remaining fat (set aside: season and snack). Sauté sausage and grade A ham. Add onions, bell pepper and green onions; sauté until tender. Add garlic, salt, pepper, thyme, and bay leaves. Add red beans; stir into vegetables. Add stock, debris gravy and ham bone. Bring to a boil, then reduce heat and simmer until red beans are tender and become creamy. Season to taste.
Serve over rice. Alternatively, serve with potato salad or in an omelet.
Courtesy Mother's Restaurant