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RICE - Red Beans and Rice
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| Burgundy Street Red Beans 'n' Rice Seattle Times | |
| 1½ cups | dried red beans or kidney beans |
| 1½ pounds | smoked ham hocks |
| 2 | bay leaves |
| 1 tablespoon | olive oil |
| 12 ounces | spicy smoked sausage, such as andouille or kielbasa, cut into 1-inch-thick slices |
| 1½ cups | chopped yellow onion |
| 2 medium cloves | garlic, peeled and minced |
| 1 large | green bell pepper, stemmed, seeded and chopped |
| 4 | green onions, finely sliced, including some of green tops |
| 1 teaspoon | dried thyme |
| 1 teaspoon | salt, divided |
| ¼ teaspoon | ground black pepper |
| ½ teaspoon | Tabasco sauce, or to taste |
| 1½ cups | long-grain white rice |
1. Rinse the beans and discard any that are shriveled. Soak the beans in lots of water to cover overnight. Drain and rinse again. Put the beans into a 5- to 6-quart pot. Add 6 cups water, the ham hocks and bay leaves. Bring to a boil, reduce the heat to low and cook, covered, 1½ hours. Remove the ham hocks. When cool enough to handle, cut the meat from the bones and dice. Set aside.
2. Heat the olive oil in a large (10- to 12-inch) skillet over medium heat. Add the sausage and cook, stirring frequently, until it begins to brown, about 5 minutes. Add the onion, garlic, bell pepper, green onions and thyme; cook, stirring frequently, until the vegetables begin to soften, about 5 minutes. Scrape the mixture into the beans. Cook, uncovered, 30 minutes; stir occasionally. Using the back of a spoon, mash some of the beans against the sides of the pan to thicken the mixture. The beans should be thick but soupy enough to ladle out. Season with ½ teaspoon salt, the pepper and Tabasco; stir in the ham.
3. Meanwhile, in a 3-quart pan, combine 3 cups water with the rice and ½ teaspoon salt. Bring to a boil, stirring well. Cover, reduce heat to low and cook 20 minutes.
4. Spoon the beans over the rice and serve.
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