Ingredients:
- 1 (1-lb.) package Camellia Brand Red Beans
- 1 pound neck bones, smoked
- 1 pound ham hocks, smoked
- 8 cups vegetable stock or water
- 4 tablespoons Cajun seasoning
- 3 small cayenne peppers, dried
- ¼ teaspoon red pepper flakes
Directions:
-
- Rinse and drain beans. Place beans in a large bowl, and add enough water to cover by 2 inches. Set aside and soak overnight.
- Drain beans and add them to a heavy bottomed 6-quart stock pot. Add neck bones, ham hocks, stock, Cajun seasoning, cayenne peppers, and red pepper flakes.
- Bring to a boil over medium-high heat. Cook for 30 minutes, reduce heat to low, and simmer for 4 to 6 hours, or until beans are tender. Add additional stock as needed.
- Adjust seasoning to taste, and serve with warm cornbread.
Chef Jennifer Hill Booker is a Le Cordon Bleu-certified chef, cookbook author, reality TV personality, culinary educator, business owner and GA Grown Executive Chef for the GA Department of Tourism and Travel. She weaves her love of traditional Southern cuisine with her belief in incorporating healthy, seasonal foods and her classic French training.