Recipe: Delicious Red Beans and Rice

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The ingredients needed to prepare Red Beans and Rice:

1. You need 1 lb of soaked red beans.
2. Get 3 quarts of chicken stock.
3. Provide 2 of small white onions, chopped.
4. You need 1 of bell pepper, chopped.
5. Provide 4 stalks of celery, chopped.
6. Get 4 of bay leaves.
7. Prepare 1 lb of andouille sausage.
8. You need 4 cloves of garlic, finely minced.
9. You need 2 of smoked ham hocks.
10. Prepare of chopped parsley.
11. You need 2 teaspoons of ground dry thyme.
12. Prepare 2 teaspoons of cayenne pepper.
13. Prepare 1 teaspoon of cumin.
14. Take 1 tablespoon of salt.
15. Provide 1 tablespoon of fresh ground black pepper.
16. Provide of Sliced Green Onions.
17. Prepare of Cooked Rice.
18. Use of Tabasco.
19. Prepare of Butter.

Steps to make Red Beans and Rice:

1. Brown andouille in a large crock pot, remove when browned on all sides, reserve..
2. Add onions and sweat with a bit of salt until translucent in butter..
3. Add celery, bell pepper, and garlic. Cook until fragrant..
4. Add cayenne, cumin, dry thyme, and pepper. Stir to combine..
5. Add chicken stock to pot, as well as the ham hocks, bay leaves, and the soaked red beans, bring to a boil and cover, stirring occasionally..
6. When beans are cooked through and tender, remove bay leaves and ham hocks (reserve the hocks), then use an immersion blender or your wooden spatula to break a portion of the beans down to give the dish a creamy texture. Reduce heat to a bare simmer..
7. Slice reserved andouille, and break ham hocks down, removing the meat from the bones. Discard bones and skin. Add meats back to pot and stir to combine..
8. When meat is brought up to temp (about 5 minutes), add chopped parsley, stir, and serve immediately over rice. Top with green onions and tabasco/crystal hot sauce to taste..

As the apocryphal story goes, Mondays were traditionally laundry days, and women needed a dish that could You could make a quick version of red beans and rice with canned beans, but if you want really creamy texture and the best flavor, dried beans. Traditional Louisiana red beans and rice also uses Andouille sausage which we did not add, but you could if you wanted. There was plenty of flavor, and plenty of meat, with the smoked shanks. Red beans and rice - traditionally simmered all day Monday while the household catches up on laundry duties - is as common a pairing here as bacon and eggs are anywhere else. The key to its success is its flexibility and ease of preparation.

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