Red Beans, Sausage And Rice
|Dried red beans||1 Pound|
|Smoked ham hock||1 Pound|
|Onion||1 Large, finely chopped|
|Green bell pepper||1 , seeded and chopped|
|Andouille sausage/Linguisa sausages||1 Pound, cut into 1/4 inch thick slices|
|Ground red pepper||1 Teaspoon (Cayenne)|
|Baking soda||1⁄4 Teaspoon|
|Cider vinegar||4 Tablespoon|
|Hot cooked rice||10 Cup (160 tbs)|
|Sliced green onions||1 Cup (16 tbs)|
Rinse and sort through beans.
In a deep 3 1/2- to 4-quart pan, bring 2 quarts of the water to a boil over high heat.
Let water return to a boil; then boil, uncovered, for 2 minutes.
Remove pan from heat, cover, and let stand for 1 hour.
Drain and rinse beans, discarding cooking water.
While beans are standing, in a 4-quart or larger electric slow cooker, combine ham hock, chopped onion, bell pepper, bay leaves, and sausage slices.
Sprinkle with red pepper, thyme, and baking soda.
Stir beans into sausage mixture; pour in remaining 3 cups water.
Cover and cook at low setting until beans are very tender to bite (8 1/2 to 10 hours).
Lift out ham hock and let stand until cool enough to handle.
Skim and discard fat from bean mixture.
Remove and discard fat and bone from ham; tear meat into bite-size pieces and return to bean mixture.
Stir in vinegar.
To serve, spoon rice onto plates or into shallow bowls, then ladle on bean mixture and sprinkle with green onions.