Recipe for Red Beans and Rice
Ingredients
- 1 pound red kidney beans
- 1 large onion, chopped
- 1 bell pepper, chopped
- 5 ribs celery, chopped
- A lot of garlic
- 1 large smoked ham hock
- 1 pound hot smoked sausage
- 1/2 to 1 tsp. dried crushed thyme leaves
- 2 bay leaves
- A few dashes Worcestershire sauce
- Creole seasoning blend
- Salt to taste
Instructions
Soak the beans overnight. The next day, drain and put fresh water in the pot. Bring the beans to a rolling boil making sure that they are always covered by the water. Boil the beans for about 45-60 minutes. Drain.
While the beans are boiling, sauté the onions, celery, and bell pepper until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally. After the beans are boiled and drained, add the sautéed vegetables to the beans, then add the ham hock, smoked sausage, seasonings, and just enough water to cover.
Bring to a boil, then reduce heat to a low simmer. Cook for 2 or more hours, until it gets nice and creamy, stirring occasionally. Towards the end take 1 or 2 cups of beans out and mash them, then return them to the pot and stir. This will help it get a creamy texture.
Serve over white long-grain rice with corn bread.