Liv loves her Creole food and Red Beans & Rice is a staple. Although it takes a couple of hours to cook, the prep time is minimal.
Ingredients
1 lb dried red beans, rinsed and soaked overnight, drained
bacon grease
1 medium chopped yellow onion
4 stalks chopped celery
1 chopped green bell pepper
salt and pepper
pinch cayenne
2 bay leaves
2 teaspoons fresh thyme
1 pkg smoked Andouille sausage, sliced
2 smoked ham hocks
4 cloves chopped garlic
10 cups chicken stock
cooked rice (Liv prefers black rice)
Directions
In a large pot, heat the bacon grease over medium-high heat. Add the onions, celery and bell peppers to the pot. Season with salt, pepper, and cayenne stirring, until the vegetables are soft, about 3-4 minutes. Add the bay leaves, thyme, sausage, and ham hocks, to brown the sausage and ham hocks, about 3-4 minutes. Add the garlic and cook for another minute. Add the beans and stock, 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.
In a large pot, heat the bacon grease over medium-high heat. Add the onions, celery and bell peppers to the pot. Season with salt, pepper, and cayenne stirring, until the vegetables are soft, about 3-4 minutes. Add the bay leaves, thyme, sausage, and ham hocks, to brown the sausage and ham hocks, about 3-4 minutes. Add the garlic and cook for another minute. Add the beans and stock, 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.
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 minutes. Remove from the heat and remove the bay leaves. Serve over rice.
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