Chef Paul's Red Bean S and Rice With Ham Hocks

Ingredients

  • 1 lb dried red kidney beans
  • 3 ½ lbs ham hocks
  • 16 cups water
  • 2 ½ cups celery, finely chopped
  • 2 cups onions, finely chopped
  • 2 cups green bell peppers, finely chopped
  • 5 bay leaves
  • + 8 more ingredients
    • 2 teaspoons white pepper
    • 2 teaspoons dried thyme leaves
    • 1 ½ teaspoons garlic powder
    • 1 ½ teaspoons dried oregano leaves
    • 1 teaspoon cayenne
    • ½ teaspoon black pepper
    • 1 tablespoon Tabasco sauce
    • 1 lb andouille sausage, cut diagonally into ¾-inch pieces

1 Cover the beans with water 2" above beans. 2 Let stand overnight. 3 Drain just before using. 4 Place the ham hocks, 10 cups of the water, celery, onions, bell peppers, bay leaves, and seasonings in a 5.5 qt saucepan or large Dutch oven; stir well. 5 Cover and bring to a boil over high heat....

View full recipe at SpringPad

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