Louisiana Red Beans and Rice
Combine the greatness of red beans and rice to make a hearty bowl of this delicious Louisiana favorite.
1 pound of dried C&F Red Beans, picked over, rinsed and drained
3 tablespoons of bacon grease
1/4 cup of chopped tasso, or chopped ham
1 1/2 cup of chopped yellow onions
3/4 cup chopped green bell peppers
1/2 teaspoon of salt
1/2 teaspoon of fresh ground black pepper
A pinch of cayenne
3 bay leaves
2 tablespoons of chopped fresh parsley
2 tablespoons of fresh thyme
1 pound of smoked ham hocks
3 tablespoons of chopped garlic
10 cups of chicken stock or water
4 cups of cooked white rice
1/4 cup of chopped green onions garnish
Put beans in a large saucepan.
Cover with water by 2 inches.
Let soak for 8 hours or overnight.
Drain and set aside.
In a large pot heat the bacon grease over medium high heat.
Add the tasso and cook, for 1 minute.
Add the onions, celery and bell peppers to the grease in the pot.
Season with salt, pepper, and cayenne and cook; stirring until vegetables are soft for about 4 minutes.
Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring to brown the sausage and ham hocks, for about 4 minutes.
Add the garlic and cook for 1 minute.
Add the beans and stock or water, stir well, and bring to a boil.
Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until beans are tender and starting to thicken, for about 2 hours.
(Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)
Remove from the heat.
With the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot.
Continue to cook until the beans are tender and creamy, for about 15 to 20 minutes.
Remove from the heat and remove the bay leaves.
Serve over rice and garnish with green onions.