Red Beans And Rice Louisiane
|Dry red beans||1 Pound|
|Meaty ham hocks||2|
|Beef stock/Chicken stock||8 Cup (128 tbs)|
|Cayenne pepper||1 Teaspoon|
|Freshly ground black pepper||2 Teaspoon|
|Andouille sausage/Other hot sausage||1 1⁄2 Pound|
|Chopped onion||2 Cup (32 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Bell pepper||1 , chopped|
|Green onions||1 Bunch (100 gm), chopped|
|Minced garlic||1 Tablespoon|
|Hot cooked rice||4 Cup (64 tbs)|
1. Wash beans and soak overnight in water to cover. The next day drain beans and rinse. Place beans, ham hocks, and stock in a heavy stockpot. Bring to a boil and skim any scum that collects on the surface. Reduce heat to a simmer and add bay leaves, thyme, cayenne, and black pepper. Simmer for 30 minutes.
2. Chop sausage into 1/2-inch (.6-cm) pieces. In a large skillet on high heat fry sausage for 5 minutes to brown. Add chopped onion, celery, bell pepper, green onions, and garlic. Cook for 15 minutes, then add to the simmering pot of red beans. Continue to cook beans until they are soft (about 1 hour more). Allow beans to cool; refrigerate, covered, overnight or for up to 4 days.