University Station RV Resort, Auburn, AL, Amenities, Camping And RV Lots

Serves 8

1 pound red kidney beans

2 quarts water

1/2 cup beef broth

3 tablespoons margarine or vegetable oil

2 medium onions, chopped

1 sweet green pepper, chopped

2 stalks celery, with leaves, chopped

2 cloves garlic, minced

1 pound smoked pork sausage,

cut into 1/2-inch slices

1/2 pound ham pieces

3 bay leaves

2 pinches of thyme

Salt, black pepper, and cayenne pepper to taste


Soak beans overnight. Place the beans in a large soup pot or kettle along with the water and beef broth; bring to a gentle boil. In a large skillet, heat the margarine or oil and sauté the onions, green peppers, celery, garlic, and sausage or ham. Brown well on a fast fire. When the beans have come to a boil, add the vegetables and meat mixture. Add bay leaves, thyme, salt and peppers. Reduce heat to a high simmer and cook for 2-3 hours until beans have become tender. I like my red beans a little creamy, so I remove 2 or 3 cups, purée them in a food processor or blender, and return them to the pot. Serve the red beans over rice.