Red Beans and Rice
We all love red beans and rice! They’re so easy to make at home, everything goes in one pot, lots of veggies, smoked ham hocks, herbs and spices and of course red beans! It simmers away for hours, the house smells incredible. Delicious served with cajun sausage and crusty bread!
• 1 lb of dried red beans
• 2 smoked ham hocks
• 2 quarts of water
• 1 large onion, chopped
• 1 stalk of celery, chopped
• 1 small green pepper, chopped
• 4 cloves of garlic, minced
• 3 bay leaves
• 1/2 cup of chopped parsley
• 2 thyme sprigs
• 1/4 tsp of cayenne pepper
• 1 tsp of sugar
• 1/2 tsp of dried oregano
• 1 – 14 oz can of whole tomatoes, drained and chopped
• 1 Tbs of Worcestershire sauce
• 3 tsp of salt
• 3 – 4 chopped green onions for garnish
Place the beans in a pot and pour in enough water to cover by 3 inches. Bring to a boil and cook for 2 minutes. Remove from the heat, cover and let sit for 1 hour. Drain the beans and put them in a large heavy pot with the ham hocks, adding enough cold water to cover, about 2 quarts.Add the onion, celery, green pepper, garlic, bay leaves, parsley, thyme, cayenne, sugar, oregano, tomatoes, Worcestershire and salt, stir to combine. Simmer, uncovered, until the beans are very tender, about 3 hours or so. Stir the beans occasionally to prevent burning. If beans appear too dry towards the end, add about 1/2 cup or so of water. Discard the thyme stems and the bay leaves.
Mash about 1 cup of the cooked beans against the side of the pot with a wooden spoon and add salt and cayenne if needed. Ladle into bowls over white rice and garnish with green onions. Enjoy!