Red Beans And Rice

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
2 cups	125g / 4.4oz	Chopped onions
1/2 cup	55g / 1.9oz	Chopped celery
1/2 cup	73g / 2.6oz	Chopped bell peppers
4		Bay leaves
4 sections		Fresh thyme
1 lb	454g / 16oz	Smoked ham hocks
1/2 lb	227g / 8oz	Boiled picked pork meat
1 lb	454g / 16oz	Dried red beans - rinsed, sorted over, soaked, and drained
3 tablespoons	45ml	Chopped garlic
10 cups	2370ml	Chicken stock, or water
4 cups	640g / 22oz	Cooked white rice
1/4 cup	15g / 0.5oz	Chopped green onions

Recipe Instructions

In a large saucepan, heat the oil. When the oil is hot, add the onions, celery, and bell peppers to the saucepan. Season the vegetables with salt and cayenne. Saute the vegetables for 5 minutes, or until the vegetables start to wilt. Add the bay leaves, thyme, ham hocks, and pork meat and saute for 5 to 6 minutes. Add the beans, garlic, and stock or water. Bring the liquid up to a boil and reduce to a simmer. Cook for about 2 hours, uncovered. Add more stock or water if the mixture becomes dry and thick.

Use a wooden spoon to mash 1/4 of the mixture. Continue to cook, stirring occasionally, for about 1 1/2 hours, or until the beans are tender and creamy. Add more liquid if it is too thick. The mixture should be soupy, but not watery. Remove the bay leaves and thyme sprigs.

To serve, ladle into bowls with rice. Garnish with green onions.

This recipe yields 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A10 broadcast 01-24-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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