<a href="
http://www.neworleansrestaurants.com/news/2012/04/louisiana-food-origins-red-beans-and-rice/">Red Beans & Rice Monday</a> is a tradtion in New Orleans dating back to the 19th century. So today (Monday) I made traditional New Orleans style Red Beans & Rice.
2 Pounds Kidney Beans (soaked over night or use quick soak method)
1/2 Cup Bacon Grease (any type of oil for sautéing will work)
1 Large Onion Chopped
1 Bell Pepper Chopped
2 Stalks Celery Chopped
2 TBSP Minced Garlic
8-10 Cups Water
3 Bay Leaves
1/2 Tsp Cayenne Pepper
1 Tsp Dried Thyme
1/4 Tsp Sage
1 TBSP Dried Parsley
1 Tsp Cajun Seasoning (Tony Chachere's)
1 Tsp Tabasco
1 Smoked Ham Hock
1 Pound Andouille Sausage (Savoie's diced into 1/4 inch cubes or sliced)
Heat bacon grease in CI/DO add the Trinity (onion, bell pepper, & celery) plus the minced garlic and sauté about 10-15 minutes over medium heat.
Add the bay leaves, cayenne pepper, dried thyme, sage, Cajun seasoning, Tabasco, and smoked ham hock and stir together until thoroughly blended.
Add the soaked & rinsed beans and water, stir well and bring to a boil. Once boiling put the lid on and reduce heat to low and simmer for 4-5 hours. About every hour stir and add more water if necessary.
Once the beans start to get a creamy texture to them, remove the ham hock bones and fat.
Add the diced/sliced Andouille sausage and simmer with lid off until it reaches a creamy texture, usually the last 30-45 minutes of cooking will do it.
Serve with rice, Tabasco and some buttered French Bread.....Bon Appetit!!!
