New Orleans Red Beans and Rice

Preparation Time: 10 minutes
Cooking Time: ~ 1 1/2 hours
Serves: 8

Amount Ingredient
-------- -----------------------------
1 lb (450g) Dry Red Beans
2 Meaty Ham Hocks
8 C (~2L) Chicken Stock
4 Bay Leaves
1/2 tsp Thyme
1+ tsp Cayenne Chili Pepper
to taste Ground Black Pepper
1 1/2 lb (675g) Andouille Sausage, sliced
2 C (500ml) Chopped Onions
1/2 C (125ml) Chopped Celery
1 Green Bell Pepper, chopped
1 bunch Green Onions, Chopped
1 T Minced Garlic
to taste Salt
to taste Red Wine Vinegar
4 C (1L) Cooked Hot Rice

Wash beans and soak overnight in water to cover.

Next day, rinse and drain the beans.

In a large heavy stockpot, place the beans, ham hocks and stock. Bring to a boil.

Skim off any fat that collects on the surface.

Reduce heat to a simmer and add bay leaves, thyme, cayenne, and black pepper (at least 2 teaspoons).
Simmer for about 30 minutes.

In a large skillet, saute sausage on high heat for 5 minutes.

Add the chopped onion, celery, bell pepper, green onions, and garlic; saute for another 10 to 15 minutes.

Add the sauteed sausage and vegetables to the red beans and continue cooking the beans until they soften (about another hour).

Season with salt, pepper and vinegar to taste.

For a serving, place a 1/2 cup (125ml) of the cooked rice on a plate and spoon over the beans in their juice over the rice.

You can make the beans ahead of time and cool and refrigerate, covered, for up to 4 days. Just heat and
serve over cooked rice.


-----------* Shopping List *------------------

Produce
-------
Onions
Celery
Green Bell Pepper
1 bunch Green Onions
Minced Garlic

Meat
----
2 Meaty Ham Hocks
1 1/2 lb (675g) Andouille Sausage

Spices
------
4 Bay Leaves
Thyme
Cayenne Chili Pepper
Ground Black Pepper
Salt

Misc
----
1 lb (450g) Dry Red Beans
8 C (~2L) Chicken Stock
Red Wine Vinegar
Rice