- 8
Ingredients
- 1 pound dried red beans, rinsed and sorted over
- 3 tbsp fake bacon grease
- ¼ cup chopped ham
- 1 ½ cups chopped yellow onions
- ¾ cup chopped celery
- ¾ cup chopped green bell peppers
- ½ tsp salt
- ½ tsp ground black pepper
- Pinch of cayenne
- 3 bay leaves
- 2 tbsp chopped fresh parsley
- 2 tsp fresh thyme
- ½ pound smoked sausage, split in half lengthwise and cut into 1-inch pieces
- 1 pound smoked ham hocks
- 3 tbsp chopped garlic
- Chicken stock
- 4 cups cooked brown rice
- ¼ cup chopped green onions, garnish
Preparation
Step 1
Place the beans in a large bowl and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.
In a large pot, cook the fake bacon. When done, remove the bacon but leave the grease in the pot. Add the chopped ham and cook, stirring, for 1 minutes. Add the onions, celery and bell peppers. Season with salt, pepper and cayenne, and cook, stirring, until the vegetables are soft. About 4 minutes. Add the bay leaves, parsley, thyme, sausage, ham hocks and cook, stirring, until sausage and ham hocks are browned (about 4 minutes).
Add the garlic and cook for 1 minute. Add the beans and chicken stock, stir well, and bring to a boil. Reduce the heat to med-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours (Should the beans become too thick and dry, add more water, about ¼ cup at a time).
Remove from the heat and with the back of a heavy spoon, mash about ¼ of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15-20 minutes. Remove from the heat and remove the bay leaves.
Serve over rice and garnish with green onions.