Saucier Posted September 30, 2007 Report Posted September 30, 2007 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!
