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New Orleans Red Beans & Rice




Source of Recipe


Enquirer


List of Ingredients




1 pound dry red beans

2 meaty ham hocks

8 cups chicken stock

4 bay leaves

½ teaspoon thyme

1 teaspoon cayenne pepper

2 teaspoons black pepper

1½ pounds sliced andouille sausage

2 cups onion, chopped

½ cup chopped celery

½ green pepper, chopped

½ yellow pepper, chopped

1 bundle green onions, chopped

1 tablespoon minced garlic

Fresh ground black pepper and salt, to taste

4 cups cooked hot rice



Recipe



Wash beans and soak overnight in water to cover. The next day, drain beans and rinse. Place beans, ham hocks and stock in heavy stockpot.

Bring to a boil and skim any scum that collects on the surface.

Reduce heat to a simmer and add bay leaves, thyme, cayenne and black pepper. Simmer for 30 minutes.

In a large skillet on high heat, sauté sausage for 5 minutes. Add chopped onions, celery, green and yellow peppers, green onions and garlic. Cook for 15 minutes, then add to red beans.

Continue to cook beans until they soften (about 1 hour). Let cool and refrigerate, covered, overnight or for up to four days.

When ready to serve, bring beans to a simmer.

Season with salt, pepper and vinegar to taste.

Place about ½ cup rice on each plate and spoon beans and their juice over rice.