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Red Beans and Rice

• Ingredients

  • 1 pound dry red kidney beans
  • 1 meaty smoked ham hock
  • 1 pound smoked andouille or smoked kielbasa sausage, cut diagonally into ½ inch slices
  • 1 cup finely chopped celery
  • 1 cup finely chopped onions
  • 1 cup finely chopped green bell peppers
  • 2 teaspoons minced garlic
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper (optional)

• Directions

  1. Rinse and pick over beans. Place beans in a large pot and cover with cold water. Soak 8 hours or overnight. Drain water, rinse beans, and cover with 8 cups fresh cold water.
  2. Add all ingredients, except smoked sausage; bring to a boil, reduce heat to low and simmer covered, stirring occasionally, until ham hock is tender. Add hot water, as necessary, to keep beans covered throughout cooking.
  3. Remove ham hock to a cutting board or plate. Remove meat from the bone and shred or cut into small chunks and return to the pot.
  4. Add the smoked sausage to the pot and continue to simmer until heated through, about 30 minutes. Remove and discard bay leaves.
  5. Serve over hot cooked rice with freshly made hush puppies.
• • Serves: 6 to 8

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