📝 About This Recipe
This soul-warming classic is a cornerstone of Caribbean and Louisiana Creole heritage, where dried kidney beans are slow-simmered until they achieve a luxurious, creamy consistency. The 'salt meat'—typically salt pork or cured pigtail—undergoes a soaking process to temper its brine, eventually infusing the pot with an incredible depth of savory, smoky umami. It is a patient dish that rewards the cook with a thick, gravy-like sauce and tender beans that melt on the tongue.
🥗 Ingredients
The Beans & Meat
- 1 pound Dried Red Kidney Beans (sorted and soaked overnight)
- 1/2 pound Salt Pork or Salt Beef (cut into 1-inch cubes)
- 1 piece Smoked Ham Hocks (optional, for extra smokiness)
Aromatics & Vegetables
- 1 large Yellow Onion (finely diced)
- 1 medium Green Bell Pepper (diced)
- 2 pieces Celery Stalks (finely chopped)
- 4 cloves Garlic (minced)
- 3 pieces Scallions (sliced, white and green parts separated)
Liquid & Seasoning
- 7-8 cups Chicken Stock or Water (low sodium preferred)
- 1 teaspoon Dried Thyme (or 3 sprigs of fresh thyme)
- 2 pieces Bay Leaves (dried)
- 1/4 teaspoon Cayenne Pepper (adjust to heat preference)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Vegetable Oil
👨🍳 Instructions
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1
Rinse the soaked red beans under cold water and discard any debris or shriveled beans. Set aside.
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2
Place the cubed salt meat in a small pot of water and bring to a boil for 10 minutes. This 'parboiling' step removes excess salt so the final dish isn't over-seasoned. Drain and set the meat aside.
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3
In a large, heavy-bottomed Dutch oven, heat the vegetable oil over medium heat. Add the salt meat and sear for 5-7 minutes until the edges are golden and the fat begins to render.
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4
Add the diced onion, bell pepper, and celery (the 'Holy Trinity') to the pot. Sauté for 8-10 minutes until the vegetables are soft and the onions are translucent.
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5
Stir in the minced garlic and the white parts of the scallions. Cook for just 1 minute until fragrant, being careful not to burn the garlic.
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6
Add the soaked beans to the pot along with the bay leaves, thyme, and black pepper. Stir to coat the beans in the aromatic oil.
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7
Pour in the chicken stock or water until the beans are covered by at least 2 inches of liquid. Bring the mixture to a rolling boil.
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8
Once boiling, reduce the heat to low and cover the pot with a tight-fitting lid. Simmer gently for 1.5 to 2 hours.
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9
Every 30 minutes, give the beans a good stir to prevent sticking. If the liquid level drops too low, add an extra cup of hot water.
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10
Once the beans are tender, take a wooden spoon and mash about 1/2 cup of the beans against the side of the pot. Stir them back in; this is the secret to a thick, creamy sauce.
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11
Remove the lid and continue to simmer for another 15-20 minutes to thicken the gravy to your liking. Taste for salt—the salt meat usually provides enough, but add more if needed.
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12
Discard the bay leaves and thyme stems. Stir in the green parts of the scallions just before serving for a pop of color and freshness.
💡 Chef's Tips
Don't skip the overnight soak; it ensures even cooking and better digestion. If you don't have salt pork, thick-cut smoked bacon or pancetta makes a great smoky substitute. Always add salt at the very end of cooking—adding it too early can prevent the beans from softening properly. For a vegetarian version, swap the salt meat for a tablespoon of smoked paprika and a teaspoon of liquid smoke. If the stew is too thin, simmer uncovered for longer; if too thick, whisk in a splash of warm stock.
🍽️ Serving Suggestions
Serve traditionally over a bed of fluffy long-grain white rice. Pair with a side of buttery, skillet-baked cornbread to soak up the gravy. Add a dash of your favorite vinegar-based hot sauce at the table for a bright acidity. Serve alongside braised collard greens or a crisp cabbage slaw for a complete meal. A cold lager or a glass of sweet iced tea balances the richness of the salt meat perfectly.