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Red Beans & Rice

Ingredients

  • 1 lb. dried red beans rinsed and picked over
  • 3 tbsp. lard bacon fat or canola oil
  • 1 lb. Andouille or other smoked pork sausage sliced in half lengthwise then sliced ½-inch thick
  • 2 large smoked ham hocks
  • 1 ½ cups yellow onion finely diced
  • ¾ cup celery finely diced
  • ¾ cup green bell pepper chopped
  • 6 garlic cloves minced
  • ½ tsp. salt
  • ½ tsp. black pepper freshly ground
  • ⅛ teaspoon cayenne pepper
  • 10 cups chicken stock unsalted or low sodium
  • 3 bay leaves
  • 1 tsp. dried thyme
  • ½ tsp. rubbed sage
  • ¼ cup chopped fresh parsley
  • hot sauce
  • cider vinegar
  • 1 bunch fresh green onions chopped
  • Cooked white long-grain rice for serving

Instructions

  • Add beans and enough water to cover by 2 inches to a large bowl, soak for 8 hours or overnight. Drain.
  • Add fat/oil to a large Dutch oven or heavy pot, over medium heat. Brown ham hocks and sausage until sausage starts to crisp, about 4 minutes.
  • Add onions, celery and green pepper and sauté until tender, about 5 minutes. Add garlic, salt, black pepper and cayenne, cook another minute.
  • Add soaked beans, chicken stock, bay, thyme and sage. Stir well and bring to a boil. Reduce heat to medium low and simmer, uncovered, stirring occasionally, until beans are tender. About 2 hours.
  • When beans are tender, remove ham hocks and bay leaves. Use the back of a large spoon to mash some of the beans (about a ¼) against the side of the pot. Add parsley and cook another 20 minutes, stirring occasionally, until thick and creamy. (If the beans seem too thick add a little water.)
  • Meanwhile, when hocks have cooled slightly remove any meat, cut into bite sized pieces and return to pot.
  • Taste and adjust seasoning with salt and pepper, and hot sauce and vinegar if desired.
  • Serve over cooked white rice, garnish with green onion.