Directions: |
Directions:Wash red beans and soak overnight
add to a large pot (1+ gallon)
in water about 2/3 full.
Add all ingredients except meat to pot and bring to boil, then simmer on low for 1 hour.
Brown smoked sausage in frying pan with 1/4 stick of butter. Remove sausage and add to pot, save the drippings to make a roux. In same frying pan, add 2 tbsp of flour to drippings and brown for roux stirring constantly. When brown take 6 tbsp of water from beans and add to roux and stir. Add the roux back to the pot of beans. Add rest of meat. Cover and simmer for one hour. Mash onions, some beans, and garlic on side of pot throughout simmering.
Serve over rice with Jiffy cornbread and butter as a side. |
Personal
Notes: |
Personal
Notes: **The recipe in Personal Notes is Emeril Lagasse's**
Ingredients
1 pound dried red beans, rinsed and sorted over
3 tablespoons bacon grease
1/4 cup chopped tasso, or chopped ham
1 1/2 cups chopped yellow onions
3/4 cup chopped celery
3/4 cup chopped green bell peppers
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch cayenne
3 bay leaves
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme
1/2 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces
1 pound smoked ham hocks
3 tablespoons chopped garlic
10 cups chicken stock, or water
4 cups cooked white rice
1/4 cup chopped green onions, garnish
Directions
Place the beans in a large bowl or pot and 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, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, 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 the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, 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 and 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, 15 to 20 minutes. Remove from the heat and remove the bay leaves.
Serve over rice and garnish with green onions.
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This recipe for Red Beans and Rice is from