Red Beans & Rice

[Saucier]

1 lb dry small red beans

1/4c olive oil

2 ham hocks

1 lg onion, chopped

1 green bell pepper chopped

8 cloves garlic pressed

2 stalks celery chopped

6 cups chicken stock

1 1/2 cups water

4 bay leaves

1 tsp vermouth

1/2 tsp cayenne pepper

1/4 tsp dried sage

1Tbl dried parsley

1 tsp cajun seasoning

1 Tbl frank's hot sauce

4 andouille sausage links

1 tsp lea and perrains

1 Tbl ground chipotle powder

4 cups water

2 cups long grain white rice

Rinse beans and soak in a lg pot of water overnight

In a skillet, heat oil over med heat and Sauté onion, bell pepper, garlic, and celery for 4 min. or so.

Rinse beans and transfer to a lg pot. Add all other ingredients except sausage, water & rice. Simmer 3-4 hours, until the gravy gets thick.

Pull out the ham hocks & bay leaves. Pull ham scraps from bones, and return to the pot, toss the bones & leaves.

Add sausage and cook an additional 30 minutes.

Meanwhile prepare rice. Add rice and water to saucepan and bring to a boil. Cover and simmer for 20 minutes. Or get fancy, use chicken broth instead of H2o, and add a bay leaf or two and some ground saffron!

Serve beans over rice & enjoy!