Red Beans And Rice II

Recipe Ingredients

1 lb	454g / 16oz	Dried red beans - rinsed, and
		Sorted over
3 tablespoons	45ml	Bacon grease
1/4 cup	36g / 1.3oz	Chopped tasso
		= (or chopped ham)
1 1/2 cups	93g / 3.3oz	Chopped yellow onions
3/4 cup	82g / 2.9oz	Chopped celery
3/4 cup	109g / 3.8oz	Chopped green bell peppers
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1		Cayenne
3		Bay leaves
2 tablespoons	30ml	Chopped fresh parsley
2 teaspoons	10ml	Fresh thyme
1/2 lb	227g / 8oz	Smoked sausage - halved lengthwise,
		And cut into 1" pieces
1 lb	454g / 16oz	Smoked ham hocks
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 - for garnish

Recipe Instructions

Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.

In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, 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. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)

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.

Serve over rice and garnish with green onions.

This recipe yields 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E59) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.