Ingredients
The following ingredients have 4 Servings
- 1 pound dried red beans
- 12 cups water
- 2 tablespoons vegetable oil
- 2 - 3 ham hocks
- 1/2 pound bacon (diced)
- 1 pound Andouille or other smoked sausage (quartered and cut into 1-inch pieces)
- 6 garlic cloves (minced)
- 1 cup chopped onion
- 1 green bell pepper (chopped)
- 1/2 cup celery (chopped)
- 1/2 cup chopped green onions
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 1/4 cup fresh minced parsley
- 2 teaspoons fresh thyme leaves (minced)
- 2 teaspoons Creole/Cajun seasoning (like Tony Chachere’s)
- 1/4 cup apple cider vinegar
- 2 teaspoons Tabasco (sauce to taste)
- 4 cups hot cooked rice
Instruction
- Pick through beans and remove any pieces of dirt or shrivled beans. Rinse well and drain in a colander.
- Dice the bacon and sausage and place in heated stock pot with about 2 tablespoons cooking oil. Add chopped onion to the pot and saute until translucent.
- Add garlic and saute until fragrant, do not brown.
- Immediately add green bell pepper and celery and sauté for about a minute.
- Add water to pot and add ham hocks and rinsed beans.
- Bring mixture to a boil and reduce heat to simmer.
- Add remaining ingredients, except green onions and cook very slowly, partially covered, for 2 to 3 hours hours. Stir the mixture about every 30 minutes.
- Beans are ready to serve when they are very tender and easily mashed with the back of a spoon and the liquid is thickened.
- At this point, I use my stick blender and puree 2/3 of the beans to make a thick "gravy".
- Stir in green onions and keep warm until ready to serve.
- Serve over steamed white rice with garlic or French bread.
