Red Beans and Rice
by Lesley Hazleton
Serves: 4
Ingredients
3 Ham Hocks
15 cups of water
2 Tbsp Garlic Salt
10 to 20 drops of Tabasco (depending on taste)
2 Tbsp Worcestershire sauce
32 ounces of red beans (washed and picked – typically I let them sit over night covered in water)
1 cup celery chopped
1 cup chopped onions
2 to 4 cloves of garlic minced (to taste – I use 4)
1 red pepper diced (can use yellow or orange as well) Add ½ poblano pepper for a little zest
2 pounds of sausage (1 pound hot or andouille, 1 pound regular smoked sausage )
2 bay leaves
Salt and pepper to taste
¼ cup of chopped parsley
Hot fluffy rice
Instructions
In a large stock pot, place the ham hocks, water, garlic salt, Tabasco, Worcestershire, and beans. Bring to boil, reduce heat, and cook uncovered over low flame. Sauté celery, onions, bell peppers and garlic in oil add sausage as well and cook until vegetables are transparent. Add to beans. Add bay leaves, salt and pepper and continue to cook over low flame until beans are soft and creamy – this will take several hours. Water may be added as need. Remove bay leaves and ham hocks. Add parsley before serving. For additional thickness cook longer. Serve over hot fluffy rice.