Red Beans and Rice

Awww yeah...

 

For years my friend and I would gather each week to hang out and make an enormous batch of Red Beans and Rice. This is the recipe that we have tweaked throughout the years.

• 3 cans dark red kidney beans
• 3 cans light red kidney beans
• 3 tablespoons vegetable oil
• 1/4 cup chopped ham
• 1 1/2 cups chopped yellow onions
• 3/4 cup chopped celery
• 3/4 cup chopped green bell peppers
• 1 tablespoon worchestershire sauce (I use Lea & Perrins)
• 1 tablespoon creole seasoning (I use Tony Chachere's Creole Seasoning©)
• 3 bay leaves
• 2 teaspoons thyme (fresh if available)
• 1/2 pound andouille sausage (or Kielbasa if andouille is not available), split in half lengthwise and cut into 1-inch pieces
• 1 pound smoked ham hock
• 3 tablespoons chopped garlic
• 10 cups chicken stock
• 4 cups steamed long grain white rice
• cup chopped green onions, garnish
• a few dashes of Tabasco©

  In a large pot, heat the vegetable oil over medium-high heat. Add the andouille and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the oil in the pot. Season with the creole seasoning, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, 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. (If the beans become too thick and dry, add more chicken stock, about 1/4 cup at a time.) Go to the fridge and open a beer (or two).
  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 to 20 minutes. Remove from the heat and remove the bay leaves. Ladle the bean mixture over hot steamed rice and garnish with green onions. Serve with hot crusty french bread, garlic bread, or Texas toast and good cold beer.

  Notes: I made a batch one time with the traditional ham bone from my sister. Of course, this usually isn't an option, but if given the opportunity definitely try this!

  Links:
  

• Some good Red Beans and Rice information and accompanying recipe from Simple Cooking.
• The original recipe from Chuck Taggart's Creole and Cajun Recipe Page that this is based off.

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