1 pound dried red beans
10 cups water (or more)
1 ham bone or ham hock
1 pound smoked sausage, cut into 1-inch pieces(usually Andouille Sausage)
10 cups water (or more)
1 ham bone or ham hock
1 pound smoked sausage, cut into 1-inch pieces(usually Andouille Sausage)
1/2 lb ham - large cubes (optional)
8 garlic cloves, crushed
1 1/2 cups chopped onion
1/4 cup chopped celery
8 garlic cloves, crushed
1 1/2 cups chopped onion
1/4 cup chopped celery
1 green bell pepper, chopped
1 cup chopped scallions
2 bay leaves
1 teaspoon Worcestershire
1 tablespoon dried parsley flakes
1 teaspoon dried thyme
1/4 teaspoon dried basil
lots of fresh cracked black pepper
2 tablespoons Creole/Cajun seasoning, such as Tony Chachere’s
Crushed red pepper to taste
Lemon juice, just a splash
Hot sauce sauce to taste
4 cups hot cooked rice
Rinse beans well and drain them in a colander. If you remember to cover them with water and let them soak overnight, great. Otherwise, place beans in a large pot, cover them with water and "fast soak" by bringing to a boil and letting them stand off of the heat, covered, for 1 hour. Return the beans to the stove, add ham bone, garlic, onions, bell pepper and seasonings. Bring mixture to a boil and reduce heat to simmer. Cook very slowly, partially covered, for 1 1/2 hours. Stir the entire mixture just once about every half hour. Add the smoked sausage and cook another hour, partially covered. Beans are ready to serve when a rich natural "gravy" is formed. (In case you’re tempted to omit the ham bone or ham hock, don’t that’s what gives the liquid it’s creamy consistency.) Serve over rice with garlic bread,crusty bread or as we always serve, warmed flour tortillas.
1 cup chopped scallions
2 bay leaves
1 teaspoon Worcestershire
1 tablespoon dried parsley flakes
1 teaspoon dried thyme
1/4 teaspoon dried basil
lots of fresh cracked black pepper
2 tablespoons Creole/Cajun seasoning, such as Tony Chachere’s
Crushed red pepper to taste
Lemon juice, just a splash
Hot sauce sauce to taste
4 cups hot cooked rice
Rinse beans well and drain them in a colander. If you remember to cover them with water and let them soak overnight, great. Otherwise, place beans in a large pot, cover them with water and "fast soak" by bringing to a boil and letting them stand off of the heat, covered, for 1 hour. Return the beans to the stove, add ham bone, garlic, onions, bell pepper and seasonings. Bring mixture to a boil and reduce heat to simmer. Cook very slowly, partially covered, for 1 1/2 hours. Stir the entire mixture just once about every half hour. Add the smoked sausage and cook another hour, partially covered. Beans are ready to serve when a rich natural "gravy" is formed. (In case you’re tempted to omit the ham bone or ham hock, don’t that’s what gives the liquid it’s creamy consistency.) Serve over rice with garlic bread,crusty bread or as we always serve, warmed flour tortillas.
Enjoy
No comments:
Post a Comment