Red Beans and Rice

By norsegal8

Time is the key to making successful red beans; they need to cook slowly and well. Using flavorful fat is another secret. Just as my grandmother did, I keep the fat from every batch of bacon I make, and I save the fat that solidifies on the surface of chilled chicken soup and roast chicken droppings, too. Just a little bit adds big flavor.

Ingredients

• 2 onions, diced
• 1 green bell pepper, seeded and diced
• 1 stalk celery diced
• 2 tablespoons rendered bacon fat
• 2 smoked ham hocks
• 3 bay leaves
• 1/2 teaspoon cayenne pepper
• 3 green onions, chopped
• salt
• black pepper
• 3 cups cooked Louisiana white rice

Details

Servings 6

Preparation

Step 1

1. Sweat the onions, bell peppers and celery in the rendered bacon fat in a heavy soup pot over medium-high heat.

2. Once the onions become translucent, add the kidney beans, ham hocks, bay leaves and cayenne, then add enough water to cover all by 2 inches.

3. Increase the heat and bring the water to a boil. Cover the pot, reduce the heat to low, and allow the beans to simmer slowly for 2 hours. Periodically, stir the beans to make sure they don't scorch on the bottom of the pot, adding water if necessary, always keeping the beans evenly covered by an inch or more of water.

4. Continue cooking the beans until they are creamy and beginning to fall apart when they are stirred.

5. Remove the ham hock meat from the bones, roughly chop it, and add it back to the pot of beans.

6. Stir in the green onions, and season with salt, pepper and Tabasco. Serve with white rice.