1bottle of NOLA Brewing Blonde Ale plus cold water
tablespoonbacon grease/oilabout 4worth
4cupsof smoked onionsdiced
4cupsof green bell pepperdiced
1/2cuproughly chopped smoked garlic
1lbscombination of rib meatsausage, and pulled pork
2tbspCrystal Hot Sauce
Kosher salt and black pepper to taste
Soak the red beans overnight in a bottle of NOLA Brewing Blonde Ale and enough water to cover for 24 hours. Before cooking, drain and rinse.
In a large pot, over medium heat, cook the bacon for about 3 minutes, then add more grease or oil to the pot. Add the diced smoked onions, green bell peppers, celery, and smoked garlic.
Once the trinity is heated through, add rib meat, sausage, and pulled pork. (Try to have less meat than beans by half.) Season with the Crystals Hot Sauce, Creole Seasoning and salt and pepper. Add the red beans to the pot along with the 4 bay leaves. Pour in enough stock to cover the beans with 3 inches to spare. Bring to a boil, reduce heat; simmer until the red beans are done. Add more stock as needed.