Red Beans and Rice

A hearty Cajun dish that is really a meal all by itself. Another one I've fiddled with for several years before settling here. More than a notion to prepare, it's worth the effort. It also freezes very well.

Ingredients

• 1 lb dry red beans
• 1 lb andouille sausage
• 1 or 1-1/2 lb smoked hock
• 1 large onion – chopped
• 1 green bell pepper – chopped
• 2 tbsp fresh minced garlic
• 2-3 stalks celery – chopped
• 2 bay leaves
• ½ tsp cayenne
• +/- 1 tsp dried thyme
• ¼ tsp dried sage 1 tbsp salt
• +/- 2 tsp smoked paprika
• 1 tsp dried oregano
• ¼ tsp fresh grnd black pepper
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ cup chopped parsley
• 1-1/2 cup uncooked white rice
• 3 green onions chopped (topping)
• 2 tbsp olive oil
• 6 cups broth from hock

Directions

1. The night before, add the dry beans to a large bowl with double their volume in water. Allow the beans to soak in the refrigerator overnight.
2. Put the smoked hock in a 2 qt saucepan , bring to a boil, cover and reduce to a simmer, cook for 4-6 hrs. Remove hock, allow to cool, pick meat and put in a clean bowl. Reserve broth for cooking beans.
3. When you're ready to start cooking, slice the sausage into rounds. Add the olive oil and sliced sausage to a large pot and cook over medium until the sausage pieces are browned. Remove the cooked sausage with a slotted spoon to the bowl with the meat from the hock. Place the cooked meat in the refrigerator while you prepare the rest of the dish.
4. While the sausage is cooking, dice the onion, bell pepper, and celery. Mince the garlic.
5. After removing the cooked sausage, add the onion, bell pepper, celery, and garlic to the pot. Sauté over medium heat, allowing the moisture from the vegetables to help dissolve any browned bits off the bottom of the pot as you stir.
6. Add the seasonings and bay leaves to the pot. Stir and cook for one minute more.
7. Drain and rinse the soaked beans. Add them to the pot along with 6 cups broth and give the pot a brief stir to combine the ingredients. If you’re short on broth, you can make up with water.
8. Place a lid on the pot, turn the heat up to medium-high, and bring it up to a boil. Once boiling, turn the heat down to medium-low, and let the pot boil for one hour, stirring occasionally. Replace the lid every time you stir.
9. After boiling for one hour, the beans should be tender. Begin to smash the beans (half the beans, not all) with the back of a spoon against the side of the pot. Continue smashing the beans and letting the pot simmer without a lid for 30 minutes to thicken the pot.
10. While the beans are simmering for their final 30 minutes, cook the rice. Add the rice and 3 cups water to a sauce pot. Place a lid on top, turn the heat on to high, and bring it up to a boil. Once boiling, turn the heat down to low and let the rice simmer for 15 minutes. After 15 minutes, turn the heat off and let the rice rest for 5 minutes without removing the lid. Fluff the rice with a fork before serving.
11. Once the red beans have thickened, add the cooked sausage back to the pot along with 1/4 cup chopped fresh parsley. Stir to combine. Taste the red beans and add salt to your liking. Start with 1 tsp and add more as needed. I used 1 Tbsp total (3 tsp).
12. Serve the red beans in a bowl topped with a scoop of rice and a sprinkle of sliced green onion.