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Monday, September 27, 2010

Got My Red Beans Cookin'

Ok, this was made last week especially for the Saints game on Monday night, but I am just getting around to posting. Seems like I should have made them yesterday instead...bad Saints, bad bad bad! No shortcuts were taken here ladies and gents.....I'm talkin authentic Monday red beans n rice. I brought some Camellia beans home with me from my last trip to New Orleans, and they kept taunting me every time I opened my cabinet. "Eat me, Lisa. Eat me," they would say. Adios red beans. Smell ya later.


1 pound red kidney beans, dry
1 large onion, chopped
1 bell pepper, chopped
5 ribs celery, chopped
5 garlic cloves, minced
1 large smoked ham hock
1 to 1-1/2 pounds andouille sausage, sliced on the bias
1/2 to 1 tsp. dried thyme leaves, crushed
1 or 2 bay leaves
As many dashes Crystal hot sauce or Tabasco as you like, to taste
A few dashes Worcestershire sauce
Tony Cachere's - a nice heavy pour makes me happy
Cayenne Pepper
Black Pepper

Some people soak the beans overnight, but you don't have to. Instead, bring the beans to a rolling boil. Make sure the beans are always covered by water, or they will discolor and get hard. Boil the beans for about an hour, until the beans are tender but not falling apart.

While the beans are boiling, sauté the Trinity until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally. After the beans are boiled and drained, add the sautéed vegetables to the beans, then add the ham hock, sausage, seasonings, and just enough water to cover.

Bring to a boil, then reduce heat to a low simmer. Cook for 2 hours at least, preferably 3, until the whole thing gets nice and creamy. Adjust seasonings as you go along. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot.

Serve generously over white rice. Tasted even better the next day!

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