1 lb dry red kidney beans
8 cups water with dash of salt
1 medium sweet onion diced
1 stalk celery diced
1/4 cup diced red bell pepper
1 pound cajun style sausage sliced
2 bay leaves
1 tsp thyme
6 cloves garlic diced
2 Tbs Dizzy Pig Bayouish Seasoning
2 15 oz cans of cream style red beans
2 pork tenderloins (rinse & pat dry)
Dizzy Pig Crossroads Seasoning
5 slices of bacon cut in half
Soak the beans overnight in the water. Do the beans on the kitchen stove. When you are ready to start your cook, place the beans in a large stock pot. Bring to a boil for a couple of minutes and then cover the pot and reduce to a simmer.
Now, time to cook the pork.
Rub the tenderloins with a thin coat of mustard. Season heavily with the Crossroads seasoning. Lay 5 pieces of the bacon across the tenderloins to cover. Sprinkle some Bayouish seasoning onto the bacon strips (when the tenderloins are cooked we will take the bacon off and cook down to a crisp consistency in a skillet on the stove. We will then add the bacon to the beans.) Cook the tenderloins at 250 degrees on the grill. They will take about 45-60 minutes to hit an internal temperature of 150 degrees. Remove from the grill and place in a pan covered with foil. Lay a towel over the pan and place in a warm area.
While the pork is cooking, saute’ the onion, celery, and bell pepper in a skillet. Add to the beans when ready. Add the sausage to the skillet and render the fat from the meat. Drain the grease off, pat dry, and then add to the pot of beans. Add the spices, garlic, and canned beans. Bring to a boil, reduce to a simmer and cook while the pork is cooking. Add the bacon from the pork about 30 minutes before the beans will finish. Two and one half hour cook time on the beans.
We like to use parboiled rice for our beans. Slice the tenderloins into thin pieces across the grain. Plate with a couple of spoons of rice, cover with beans and side with 4 slices of the pork.