Recipe by pammyowl
A typical Cajun staple!
Top Review by KateL
Comfort food, perfect seasoning! Made with 1 smoked ham hock and dish emerged with the perfect amount of salt. Used Goya "Central American Red Beans" as the "Small Red Beans" were called in our grocery store; (don't use the large kidney beans for this dish). The spiciness was mild; pass hot sauce at the table for those desiring more fire. You'll want to be in the house to enjoy the aroma as it cooks. I would definitely use fresh thyme again. As usual, this makes a large pot (it needed my 6 3/4-qt. Le Creuset to permit stirring without overflow); I could eat this everyday until there was no more. Saving some for DH on his return from hunting; it should taste even better after freezing. This was excellent comfort food reheated as we watched our first major snowfall of the season. Made for Pammyowl Cookathon.
- 1 lb dried red beans, rinsed and sorted over
- 3 tablespoons bacon grease
- 1⁄4 cup chopped tasso or 1⁄4 cup chopped ham
- 1 1⁄2 cups chopped yellow onions
- 3⁄4 cup chopped celery
- 3⁄4 cup chopped green bell pepper
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 pinch cayenne
- 3 bay leaves
- 2 tablespoons chopped fresh parsley
- 2 teaspoons fresh thyme
- 1⁄2 lb smoked sausage, split in half lengthwise and cut into 1-inch pieces
- 1 lb smoked ham hock
- 3 tablespoons chopped garlic
- 10 cups chicken stock or 10 cups water
- 4 cups cooked white rice
- 1⁄4 cup chopped green onion, garnish
Directions See How It's Made
- 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.
- Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/red-beans-and-rice-recipe2/index.html?oc=linkback.