When the beans reach a boil, reduce to a heavy simmer, stirring frequently as to not let the beans at the bottom of the pot burn. Remove the stockpot from the refrigerator and gently reheat on the stove, stirring in 1/2 cup stock to loosen up the coagulated bean mixture. (The beans can be eaten after seasoning with salt, but refrigerating them overnight improves the flavor of the dish.) (To get 'New Orleans cream-style' beans, which are preferable, you can continue to simmer until the beans break down, about 1 hour more.) Season with salt, remove from the heat and let cool in the stockpot to room temperature. Stirring vigorously, add the liquid smoke, Worcestershire sauce, granulated garlic, granulated onion, black pepper, brown sugar if using, bay leaves and half of the seasoning meat mixture.

Set the stockpot on the stove, bring it to a slight boil and reduce to a heavy simmer. Add the beans and soaking liquid to a large stockpot, and add additional stock to cover the beans by several inches. Remove the beans from the refrigerator (they will have expanded nicely and their skins should be bursting by now). Then add the seasoning meats and chopped garlic, and cook until browned, 4 to 5 minutes. Then add the celery and bell peppers, and cook until softened, slightly brown and giving off a pleasant aroma, about 3 minutes. Add the onions and cook until translucent, 2 to 3 minutes. (Water is not recommended for soaking the beans as it adds nothing to the flavor and does not soften the beans quite as well as stock does.)Īdd 1 tablespoon of the vegetable oil to a large saute pan over medium heat. Put the beans in a large bowl and add enough stock to cover by about 1 inch.

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