Red beans and rice
Ingredients
1 pound dried red beans (preferably New Orleans Camelia brand) soaked overnight
1 big link (12 oz or so) andouille sausage, cubed
Tasso ham or ham hock
4 garlic cloves, minced
1 medium onion, finely diced
1 large rib celery, finely diced
1 medium green bell pepper, finely diced
2 bay leaves
1 tablespoon Creole seasoning
2 quarts chicken stock or water
Seasonings to taste
Directions
  1. Cook andouille in a stew pot with a dash of vegetable oil for a few minutes over medium heat until it gives up some Sausage Oil™.
  2. Add Holy Trinity (leave the sausage in there) and cook, stirring, until super soft, 5-10 minutes.
  3. Add garlic and cook for about a minute.
  4. Add bay leaves, creole seasoning, red beans, tasso or ham hock, and 2 quarts chicken stock or water.
  5. Bring to a simmer over high heat. Skim bean foam if there's a lot.
  6. Turn heat to low and do a very gentle simmer for 3-4 hours, or until beans are super soft and meat is tender.
  7. Smush beans against the sides of the pot until they are the desired consistency.