Louisiana Red Beans And Rice
 
recipe by: food 911 with tyler florence 
serving size: 6 
categories: side dish 
 
1 lb.  dried small red beans; picked over,
  and rinsed
2 large  smoked ham hocks
1 large  yellow onion; chopped
2   celery stalks; chopped
1 large  green bell pepper; chopped
1 tsp  cayenne
1/4 bunch  fresh flat-leaf parsley; chopped
2 sprig  fresh thyme
3   bay leaves
4   garlic cloves; chopped
2   green onions, green part only; chopped, plus
  more for garnish
  red pepper sauce; to taste
2   andouille sausages; cut 3" chunks
4 cup  cooked white rice
 
place the dried beans in a large bowl and cover with cold water. soak 
the beans overnight in the refrigerator. 
drain the beans and put them in a large heavy pot with the ham hocks, 
adding just enough cold water to cover (about 2 quarts). add the 
onion, celery, green pepper, cayenne, parsley, thyme, bay leaves, 
garlic, green onions, and several shakes of red pepper sauce; give 
everything a good stir to combine. simmer, uncovered, until the beans 
are tender and starting to thicken, about 2 1/2 hours. you want the 
beans to be almost overcooked, like they are getting ready to burst. 
stir the beans occasionally to prevent scorching on the bottom of the 
pot. add about 1 cup of water toward the end of cooking if the 
mixture appears too thick or dry. 
 
mash about 1 cup of the cooked beans against the side of the pot with 
a wooden spoon, this makes the broth thick and creamy. toss in the 
sausages and cook for another 30 minutes to heat them through. adjust 
the seasoning, if needed. serve the red beans in a wide bowl over 
some steamed white rice and garnished with chopped green onion. 
 
this recipe yields 6 servings. 
 
 
per serving (excluding unknown items): 379 calories; 15g fat (35.7% 
calories from fat); 21g protein; 39g carbohydrate; 2g dietary fiber; 
80mg cholesterol; 64mg sodium. exchanges: 2 grain(starch); 2 1/2 lean 
meat; 1/2 vegetable; 1 1/2 fat. 
 
 
 
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-- 
(ID: 1843) Mirror: rec.food.recipes: Thu, Jul 28, 2005


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