Editor's note: The recipe and introductory text below are excerpted from The Dooky Chase Cookbook by Leah Chase. Chase also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page.

　　In Madisonville, where I grew up, we would use smoked ham to add flavor to our red beans. In New Orleans, they would use pickled meat. Pickling of pork was done in the Creole community. Pickled ribs with potato salad were popular. The meat was pickled in a brine, more or less, along with seasonings. There is a market in New Orleans that still makes pickled meat, in just this way. They might also use some kind of vinegar. In this red beans recipe, I stick with the smoked meats, just like in the country.

　　

Ingredients

Makes 6 servings

　　1 lb. red kidney beans

　　2 qt. water

　　1 large onion (chopped)

　　1/4 cup vegetable oil

　　1 lb. smoked ham (cubed)

　　1 lb. smoked sausages (in 1/2-inch slices)

　　1 cup water

　　1 tbsp. chopped garlic

　　1 bay leaf

　　1 tbsp. black pepper

　　2 tbsp. chopped parsley

　　1 tsp. whole thyme leaves

　　2 level tbsp. salt

　　

Step 1

Pick through beans, removing all bad beans or any other particles. Wash beans well. Place beans in a 5-quart pot. Add the 2 quarts of water. Add onions; bring to a boil. Lower heat and let beans boil slowly for 1 hour. When beans are soft, stir well, mashing some against the side of the pot.

　　

Step 2

Heat oil in frying pan; add ham and sausage. Sauté in oil for 5 mintues. Then add the sausage, ham, and oil to beans. Deglaze pan with the cup of water, then pour into beans. Add all other ingredients. Let simmer for 30 minutes. Beans should be nice and creamy. Serve over rice.

　　Leah Chase shares her tips with Epicurious:

　　· Red beans are a perfect low-maintenance but hearty choice. "They practically cook themselves," Chase says. Just be sure to stir them occasionally to make sure they don't burn. You can also prepare them in a slow-cooker. · If you'd like to cut down on the cooking time, many cooks choose to soak their beans in water beforehand, Chase says. Clean and sort the beans as directed, then leave them in a bowl, just covered with water, overnight or several hours ahead. · If you prefer a more pronounced garlic flavor, add the garlic more toward the end of the cooking. "It will have a more powerful taste that way," Chase says.

　　THE DOOKY CHASE COOKBOOK