Charles demonstrates how to cook New Orleans style Red Beans and Rice with pickle meat and smoked sausage in it! This is one of several ways how to cook it. \rbr\rbrFind recipe at \rbrWebsite \rbr\rbr\rbrEmail\rbrcharliethecookandrews@gmail.com\rbr\rbrLike, follow or cont me out on Facebook\rbr\rbr\rbrTo donate\rbr\rbr\rbrGoFundMe\rbr\rbrPaypal (donate to email address)\rbrcharliethecookandrews@gmail.com\rbr\rbr\rbrWhat youll need\rbr \rbr1 Package 2 pounds of Camilla Red Kidney beans.\rbr\rbr2 pounds Smoked Sausage chopped into 216ths of an inch thick.\rbr\rbr4 lbs Pickled Pork or (Pickle Meat).\rbr\rbr12 Yellow Onion Chopped\rbr2 Stalks Celery Clean and Chopped\rbr1 Whole Green Bell Pepper Chopped\rbr2 cloves Garlic Chopped until minced\rbr14 cup Fresh Parsley Chopped until minced\rbr3 Tablespoons of butter\rbr1 tablespoon of Tony Chacheres Creole Seasoning\rbr\rbrSTEP 1- Open package of Camillas Red Beans and add into 8QT pot. Sort beans and remove ANY beans that are DIRTY, DISCOLORED OR DEFORMED.\rbr\rbrSTEP 2- Once finished sorting beans, Add 10 cups of cold water into 8 Qt pot of dry beans. In traditional New Orleans fashion, cover pot with lid and let beans soak overnight. This will reduce the cooking time and beans will cook much faster. \rbr\rbrSTEP 3- Prep Vegetables (WEAR GLOVES if you can, if not wash hands thoroughly before and AFTER preparing)\rbr\rbrChop 12 Yellow Onion\rbrChop 2 Stalks Celery\rbrChop 1 Green Bell Pepper\rbrChop 3 Cloves of Garlic until minced\rbrChop Fresh store brought Parsley until minced and youll need 14 cup of that!\rbr\rbrStep 4- Prep Smoked Sausage (WEAR GLOVES if you can, if not wash hands thoroughly before AND AFTER preparing)\rbrChop 2 pounds of smoked sausage. Slices should be 216ths of an inch thick or larger.\rbr\rbrStep 5- Prep Pickle Pork or (PICKLE MEAT) (WEAR GLOVES if you can, if not wash hands thoroughly before AND AFTER preparing)\rbr\rbrRemove meat and quickly add into strainer. Rinse with cold water thoroughly. Once finished season LIGHTLY with Tony Chacheres Creole Seasoning, place into zip lock bag and place into fridge. Let sit overnight\rbr\rbrStep 6- Continue with this step once youve finished the first 5 steps and let everything sit in fridge overnight except the pot of beans. Add 5 more cups of water into 8QT pot of beans. Thats 15 cups of water TOTAL for this recipe.\rbr\rbrStep 8 Preheat fire to medium high heat. Add Pickled Pork (Pickle meat) into beans and stir. Cover pot and bring to a boil. Let beans simmer for 1 hour total. Stir beans occasionally between 10 minute intervals.\rbr\rbrStep 8- 1 hour has passed Stir beans and add seasoning\rbrAdd 12 Yellow Onion Chopped\rbr23 Cup Celery\rbr23 Cup Bell Pepper or you can add the entire bell pepper instead.\rbr3 Cloves Garlic Minced\rbr14 Cups Parsley Minced\rbr1 tablespoon of Tony Chacheres Creole Seasoning\rbrStir and let simmer for 1 hour. Stir Between 8 minute intervals.\rbr\rbrSTEP 9- 1 hour has passed. 2 hours total so far. Add Chopped Smoked Sausage and 3 tablespoons of butter. Also add 1 extra teaspoon of creole seasoning (Optional). Stir beans until all the butter had melted inside the pot. Cover and let simmer for 20 minutes. Stir between 3 minute intervals.\rbr\rbrStep 10- Beans are DONE HOORAYYY LOL\rbrServe over rice with cornbread. You can also fry or bake chicken with this. Makes a COMPLETE meal.