Red Beans & Rice

By ctaubenheim

Ingredients

• 1 lb dried red beans, rinsed and sorted over
• 3 Tbsp bacon grease
• 1/4 cup chopped tasso, or chopped ham
• 1 1/2 cups chopped yellow onions
• 3/4 cup chopped celery
• 3/4 cup chopped green bell peppers
• pinch cayenne
• 3 bay leaves
• 2 Tbsp chopped fresh parsley
• 2 tsp fresh thyme
• 1/2 lb smoked sausage, split in half lengthwise and cut into 1 inch pieces
• 1 lb smoked ham hocks
• 3 Tbs chopped garlic
• 10 cups chicken stock or water
• 4 cups cooked white rice
• 1/4 cup chopped green onions, garnish

Preparation

Step 1

Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside. In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become two thick and dry, add more water, about 1/4 cup at a time.) Remove from the heat and with the back of a heavy spoon, mash about 1/4 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. Pour over rice and sprinkle with green onions.