Red Beans - Poor Holler Style

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“Red Kidney beans by Camellia in LA are far superior beans to anything else on the market. I get them from since I can't find them in my area. Additionally, They stay good for a very long time. Some beans get too old, too hard - these are always perfect. Tonight I found a bag that was previously opened and put in a zip loc that is at least four years old. I cooked them and still top quality. This is so delicious with lard, you don't even need to add meat - hence Poor Holler Style. You'll never eat better - more delicious beans! (Don't be afraid of lard. If you make your own from clean, healthy organic pigs, you have a very natural fat - not a man-made, synthetic fat. Google it, you'll read some things that will surprise you.)”
2hrs 5mins

Ingredients Nutrition


  1. Rinse and pick beans, do not soak.
  2. Put beans in large pot and add cold tap water.
  3. Cover, bring to a boil on high, reduce heat to a simmer.
  4. After 1 hour, add lard and salt.
  5. Bring back to a boil, reduce to simmer and cook for 2 - 3 hours or until done.
  6. You may or may not need to add a little water halfway through cooking time. It depends on how much water the been need.
  7. TIP: You can put pork fat in your crock pot on low and render the fat off, refrigerate and you have lard. You can also use your fat from a pork butt.

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