• 1 lb. Red Beans (Camelia if possible)
• 1 lg. onion, chopped
• 1 Bell pepper (Red for color if not too pricey)
• 4 cloves garlic, minced
• 3 ribs celery, chopped
• 1 bunch of green onions
• 2 bay leaves
• 1/2 to 1 tsp. dried thyme leaves, crushed
• 2 tbsp. fresh parsley, chopped fine.
• 8-10 cups water (8 for creamy beans, 10 for soupy beans)
• 1 lb pickle meat or sausage
• Ham bone or smoked pork hocks for flavoring
• Dashes of Tabasco or Crystal hot sauce
• A few dashes Worcestershire sauce



• Creole Seasoning blend, to taste or,
• red pepper and black pepper to taste



• Pickled onions (optional)

Place all ingredients except meat in a large pot, bring to boil, then ssimmer for a couple of hours. Add meat about 30 minutes before serving. For flavor, add a hambone and/or smoked pork hocks. I like to add a 1/2 pound of ham plus about half a pound of sausage (spicy sausage will give it a nice kick). Serve with sliced pickled onions on top to give it a good zing.