The only way to get that authentic New Orleans Style Red Beans and Rice is to add pickled pork to the pot. The unique flavor and texture will add a depth of flavor that you’ll find only in southern Louisiana. Until now.
In 2018 a friend of mine in New Orleans mentioned that I should try adding pickled pork to my pot of beans. Not being from southern Louisiana I never quite knew what it was. Pickled pork? Did it have a dill pickle type of flavor to it? Of course not. But the process of making homemade pickled pork seems daunting, right?
Time went on and I never thought much of the recipe he told me about, which was the 7-Day Pickled Pork recipe from the Camellia Beans website. Then recently, I was talking to Sam Williams of Big Sam’s Funky Nation, and he mentioned that he added pickled pork to his red beans.
I did a search online to see about ordering some, which is just under $8.00 on Cajun Grocer for a one-pound package of Savoie’s. But when I went to checkout, I nearly fell out of my chair when I saw the price of shipping on a perishable item. It’s not cheap. What else isn’t cheap for me is driving down to New Orleans to buy a pack or two since it’s an ingredient predominantly sold in southern Louisiana and nowhere else (though I would in a heartbeat).
I brought up the recipe on the Camellia Beans website, bought the ingredients I needed, and went to work. To see the full process of steps, with pictures, you can click over to the article ‘How to Make Pickled Pork for Your Beans‘. But let me tell you, it’s far cheaper to make a homemade batch – which is about four pounds worth of meat – then it is to order it online for a one-pound package. Plus, the homemade pickled pork will only cost about $20, if not less. And remember, that’s making four pounds of it.
After eating the first pot with pickled pork, I thought of Big Sam (Sam Williams: How Do You Red Bean?) and what I had been missing. The pickled pork seemed to somewhat melt into the gravy of the beans and you get a bottom end vinegar flavor that is deeper and more flavorful than just adding in a spoonful of vinegar at the end.
You can add Pickled Pork to any red bean recipe. You can simply sub-out different meat, or, you can also include pickled pork and it will only enhance the flavor of your final bean dish. I created a different red bean recipe than I normally make while trying to find a good balance with the tangy vinegar flavor, a hint of smokiness, and a little kick of heat.
This New Orleans Style Red Beans and Rice with Pickled Pork is the recipe that I came up with and I think it’s outstanding. For the past few weeks, I’ve been serving this recipe to family members who have come into town to help us with the new baby and they all love it. And look at those Crispy Oven Baked Chicken Wings! (Recipe is coming soon! I’ve been getting lots of messages about them so stay tuned.)
Have you cooked with pickled pork and included it in your pot of red beans? If so, tell me what you thought about it in the comment section below. You can also message me on social media @RedBeansAndEric. If you make this recipe, please tag me so I can see it.
One thing 2020 has taught us, is the importance of community. Red Beans and Rice is a dish that is meant to be shared with others. I think we’re not going to take that for granted again. I’ve started a ‘Red Bean‘ community on Facebook, and I invite you to join along. There, you can share tips and tricks and photos of your bean dishes. You can find the Red Beans and Eric Community Page here. Thank you!
Once they are at your desired consistency, stir in the Worcestershire sauce, chopped green onions, and chopped fresh parsley. You can also adjust the flavoring at this point, as well. Add salt, more Creole Seasoning, pepper, or add a few shakes of your favorite Louisiana-style hot sauce (though I prefer to offer that at the table since everyone has a different tolerance to the heat).
This recipe is from the Camellia Beans website. For their detailed directions on preparing this recipe, go to their website at https://www.camelliabrand.com/recipes/seven-day-pickled-pork.
If you enjoyed this article, please subscribe to the Red Beans & Eric Newsletter so you don’t miss a recipe, interview, or review. By signing up, I’ll send you a free e-cookbook that includes some of the most popular recipes from the website.
You can always stay in touch with me by leaving a comment in the section below, by clicking here, or messaging me on any of the social media sites that I am on.
Thank you for stopping by!