Hot Rod's Red Bean Monday Kit

Ingredients

• Camellia’s Red Beans, soaked in 10 cups of water overnight
• 1/2 pound of Comeaux's Cajun Holy Trinity
• 1/2 pound of bacon, because everything's better with bacon, ya heard?
• 1 pound of Savoie's Hot Smoked Pork Sausage
• 1 pound of Richard's Pickled Pork
• 1/4 stick of that creamy buttah
• Two tablespoons of Hot Rod's signature Gaw-lic Buttah Seasoning

Step-by-Step Instructions

1. First things first, make sure those Camellia’s have been soaking good and long. Overnight's best.
2. Throw in that Comeaux's Cajun Holy Trinity. That's the soul of this dish, baby!
3. Add in the bacon. Let those flavors meld and get to know each other.
4. Time for the Savoie's Hot Smoked Pork Sausage and Richard's Pickled Pork. This is where the magic happens!
5. Don't forget that 1/4 stick of buttah. It's all about that rich, creamy texture.
6. Sprinkle in two tablespoons of my very own Gaw-lic Buttah Seasoning. Trust me on this one.
7. Bring everything to a low boil for about 30 minutes. Feel that excitement? That's the spirit of Creole cookin'!
8. Now, lower that fire to a simmer. Let it all come together until those beans are soft, creamy, and tender. And remember, always keep an eye on it. Stir occasionally and add water if needed. We don't want any stickin' or burnin' here.
9. Once it's all done, pour it over some freshly cooked rice. And there you have it, a plate of pure goodness!

Louisiana Red Beans and Rice

And there you have it, folks! Hot Rod's signature Red Beans & Rice. When you take that first bite, I want you to shout out, "Good Lawd," because you've just tasted a piece of Creole heaven. Enjoy, and remember, if Hot Rod's in the kitchen, you're in for a treat. Ya heard me!