1 lb red kidneys
1/2 pound of ham, sausage
8-10 cups of water
1 toe garlic chopped
2 tbs celery choppped
2 tbs parsely chopped
1 large bay leaf
salt to tast
Saute in fat in skillet, onion, garlic, parsley and celery. Add these with meat, bay leaf, salt and pepper to beans. Boil gently, stirring occasionally for about 1 1/2 hours or until tender. Add water while cooking if necessary.
The secret is to cook slowly and the spices you put in.
Of course you serve over rice. What makes it “New Orleans” style is again the spices and the creamy texture. The creamy texture is accomplished by mashing some of the beans at the bottom of the pot just before they are done.
I like to add chopped green onion, a dab of celery and chopped bell pepper.