20 servings

Red Beans and Rice


¼ cup bacon drippings
3 ½ cups chopped onions
2 cups chopped bell peppers
1 ½ cups chopped celery
1 tablespoon chopped garlic
1 lb. cooked ham, cubed
1 ½ lbs. smoked sausage, cut into ¼-inch slices
½ lb. salt meat, chopped
3 lbs. dried red kidney beans, picked over and rinsed in cool water
Chicken broth or water
Salt, pepper and cayenne to taste
¾ teaspoon thyme
¼ teaspoon basil
4 bay leaves


In cast iron Dutch oven, heat bacon drippings over medium heat. Add onions, bell peppers, and celery. Cook, stirring, until translucent, about 10 minutes. Add garlic and cook 3 minutes. Add ham, sausage, and salt meat. Cook 5 minutes.

Add red beans and enough chicken broth/water to cover. Season to taste with salt, pepper, and cayenne. Add thyme, basil and bay leaves. Bring to boil and then reduce heat to medium-low. Cook, partially covered, for about 2 hours, stirring occasionally, or until beans are tender. Add more water as needed.

Serve over hot Louisiana rice.