Red Beans And Rice De Guise

Recipe Ingredients

2 1/2 cups	400g / 14oz	Dried red kidney beans - rinsed, picked over
1/2 oz	14g	Dried porcini mushrooms
		= (available at Italian markets and
		Specialty foods stores)
1 1/2 cups	355ml	Boiling water
1 1/2 tablespoons	22ml	Olive oil
1 tablespoon	15ml	Onion - chopped (large)
2		Celery stalks - chopped
1		Green bell pepper - chopped (large)
2		Garlic cloves - crushed
1/4 cup	36g / 1.3oz	Finely-chopped fresh parsley
2 1/2 tablespoons	37ml	Chopped fresh tarragon
		= (or 2 tspns dried tarragon, crumbled)
2 teaspoons	10ml	Minced fresh rosemary
		= (or 1 tspn dried rosemary, crumbled)
3		Bay leaves
3 oz	85g	Button mushrooms - sliced
3		Beef broth - (14 1/2 oz)
4 cups	948ml	Water
1 3/4 lbs	794g / 28oz	Smoked ham hocks - cut into pieces
3 tablespoons	45ml	Butter
1 1/2 lbs	681g / 24oz	Smoked sausage
		= (such as kielbasa or andouille)
		Hot pepper sauce
		= (such as Tabasco)
		Cayenne pepper
4 cups	640g / 22oz	Long-grain rice - freshly cooked
1/4 cup	36g / 1.3oz	Chopped fresh chives
1/4 cup	36g / 1.3oz	Chopped fresh parsley

Recipe Instructions

Place beans in large bowl with enough cold water to cover by 3 inches. Let stand overnight. Drain beans.

Place dried mushrooms in bowl and pour 1 1/2 cups boiling water over. Soak until softened, about 15 minutes. Transfer mushrooms to bowl using slotted spoon. Strain soaking liquid through sieve lined with paper towel; reserve. Thinly slice mushrooms.

Heat oil in heavy large pot over medium heat. Add onion, celery, bell pepper, garlic, 1/4 cup parsley, tarragon, rosemary and bay leaves. Cook until vegetables are translucent, stirring occasionally, about 10 minutes.

Add button mushrooms and saute 3 minutes. Mix in kidney beans, porcini mushrooms, reserved mushroom soaking liquid, broth, 4 cups water and ham hocks. Bring to boil. Reduce heat, cover partially and simmer 1 hour.

Meanwhile, melt 3 tablespoons butter in heavy large skillet over medium heat. Add sausage and cook through, turning frequently, about 10 minutes. Transfer sausage to paper towels using tongs and drain. Cut into 1-inch-thick slices.

Add sausage to bean mixture in pot. Simmer uncovered until beans are very tender, stirring frequently, about 45 minutes. Season with hot pepper sauce and cayenne. Remove ham hocks. Discard bones. Cut meat into bite-size pieces and return to pot. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before serving.)

Spoon rice into bowls. Ladle beans over. Garnish with chives and parsley.

This recipe yields 8 servings.

Source:
Bon Appetit, October 1991

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