1 pound red kidney beans
water, as needed
SPICE MIX:
5 bay leaves
2 teaspoons dried thyme
2 teaspoons dried oregano
1/2 teaspoon cayenne pepper, `
1/2 teaspoon black pepper
1 gallon water
2 smoked ham hocks
1 pint celery, small dice
1 pint onions, small dice
1 cup green bell peppers, small dice
4 garlic cloves
1 pound andouille, sliced on the bias 1/4 in. (6 mm) thick
salt and pepper, to taste
2 pints simmered rice
Servings: 10
1. Soak the beans in water overnight and drain.
2. Combine the spice mix ingredients and reserve.
3. In a heavy-bottomed saucepot, combine 1 gallon (4 liters) of water with the ham hocks, beans, celery, onions, bell peppers, garlic and spice mix. Bring to a boil, reduce to a simmer and cook for 1 hour.
4. Remove the ham hocks from the pot. Separate the meat from the bones and discard the skin, bones and cartilage. Cut the meat medium dice. Add the meat and the andouille slices to the pot and simmer, stirring often, until the beans are very tender and begin to break up, approximately 30 minutes. Add more water if necessary to prevent the beans from burning. Remove the bay leaves and adjust the seasonings.
5. To serve, mound a portion of the rice on a soup plate and ladle the red beans around it.
6. Yield: 10 servings of beans (8 ounces each)
water, as needed
SPICE MIX:
5 bay leaves
2 teaspoons dried thyme
2 teaspoons dried oregano
1/2 teaspoon cayenne pepper, `
1/2 teaspoon black pepper
1 gallon water
2 smoked ham hocks
1 pint celery, small dice
1 pint onions, small dice
1 cup green bell peppers, small dice
4 garlic cloves
1 pound andouille, sliced on the bias 1/4 in. (6 mm) thick
salt and pepper, to taste
2 pints simmered rice
Servings: 10
1. Soak the beans in water overnight and drain.
2. Combine the spice mix ingredients and reserve.
3. In a heavy-bottomed saucepot, combine 1 gallon (4 liters) of water with the ham hocks, beans, celery, onions, bell peppers, garlic and spice mix. Bring to a boil, reduce to a simmer and cook for 1 hour.
4. Remove the ham hocks from the pot. Separate the meat from the bones and discard the skin, bones and cartilage. Cut the meat medium dice. Add the meat and the andouille slices to the pot and simmer, stirring often, until the beans are very tender and begin to break up, approximately 30 minutes. Add more water if necessary to prevent the beans from burning. Remove the bay leaves and adjust the seasonings.
5. To serve, mound a portion of the rice on a soup plate and ladle the red beans around it.
6. Yield: 10 servings of beans (8 ounces each)
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