Red Beans and Rice

Adapted from a recipe of Emeril Lagasse, 2001

Prep Time: 30 min

Serves: 8 servings

Ingredients

• 4 cans of small red beans, 3 drained and left whole, one mashed
• 3 tablespoons olive oil 
• 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 teaspoons fresh thyme
• 1 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces 
• 1 pound smoked ham hocks
• 3 tablespoons chopped garlic
• 8 cups chicken stock
• 4 cups cooked white rice
• 1/4 cup chopped green onions, garnish

Directions

Heat olive oil then add the onions, celery and bell peppers. 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 whole beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, for at least 1 hour. Add 1 can mashed beans.  I also made a paste of 2 T flour and 2 T water and added this for additional thickening)  Continue to cook until the mixture is thick and creamy, about 1 more hour.  Remove the bay leaves.

Serve over rice and garnish with green onions.