Chef’s Notes: In this recipe, the first steps are the most important. Browning the meats, and letting them stick to the bottom of the pot, creates a foundation of flavor. When you add the onions, celery, and bell pepper, these aromatic vegetables will give off enough juice to deglaze the bottom of the pot, creating an intensely flavored broth in which to cook the beans. This recipe is a tribute to my mom, Ernie Brigtsen, who made the best red beans in the world.
Cooking Time: 3 to 3 1/2 hours
