Recipe by lauralie41
I found this recipe on Foodnetwork.com and updated my adopted recipe to include these additions. Recipe courtesy Emeril Lagasse, 2001 Show: Emeril Live Episode: Emeril's Creole Creation
Top Review by DailyInspiration
We really enjoyed these red beans and rice. I cooked my beans for about 35 minutes in the pressure cooker (did not soak them first) and then finished them on the stove (added the sausage at that time). They turned out nice and tender. Made them for our last Texan's pre-season game. They were winners and so were your beans. : )
- 1 lb dried red beans, rinsed and sorted over
- 3 tablespoons bacon grease
- 1⁄4 cup tasso, or ham chopped, tasso is cajun seasoned pork
- 1 1⁄2 cups yellow onions, chopped
- 3⁄4 cup celery, chopped
- 3⁄4 cup green bell pepper, chopped
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper, freshly ground
- 1⁄2 teaspoon cayenne, or to taste
- 3 bay leaves
- 2 tablespoons fresh parsley, chopped
- 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 garlic, chopped
- 10 cups chicken stock or 10 cups water
- 4 cups cooked white rice
- 1⁄4 cup green onion, chopped for garnish
Directions See How It's Made
- In a large bowl or pot add the beans and cover with water by 2 inches.
- Soak for 8 hours or overnight. Drain and set aside.
- In a large pot over medium-high heat melt the bacon grease . Add the tasso or ham 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.