Red Beans and Rice

Name: Red Beans and Rice
Prep time: 40 min
Cook time: 2 h
Total time: 2 h 40 min
Yield: 6
Ingredients: 1 package dry red kidney beans; 6 c. water; 2 small smoked ham hocks; 1 large onion; 2 stalk celery with leaves; 1/2 green pepper; 4 large garlic cloves; 1 bay leaf; 1/2 tsp. dried thyme; 1/2 tsp. dried oregano; 1/4 tsp. crushed red pepper; 2 c. long-grain white rice; 1 tsp. salt; 2 green onions; Hot pepper sauce

Published: Jun 25, 2007

Mark Thomas

Yields:

Prep Time:

40 mins

Cook Time:

2 hrs

Total Time:

2 hrs 40 mins

Cal/Serv:

560

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Ingredients

1 package dry red kidney beans
6 cups water
2 small smoked ham hocks
1 large onion
2 stalk celery with leaves
1/2 green pepper
4 large garlic cloves
1 bay leaf
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/4 tsp. crushed red pepper
2 cups long-grain white rice
1 tsp. salt
2 green onions
Hot pepper sauce

Directions

1. Step 1In 5- to 6-quart Dutch oven, place beans and enough water to cover by 2 inches; heat to boiling over high heat. Remove Dutch oven from heat; set aside 1 hour to soften beans. Drain. (Or, if you prefer, soak beans overnight in cold water. Drain.)
2. Step 2Preheat oven to 350 degrees F. In same Dutch oven, combine 6 cups water with beans, ham hocks, onion, celery, green pepper, garlic, bay leaf, thyme, oregano, and crushed red pepper; heat to boiling over high heat. Cover Dutch oven and place in oven. Bake 1 hour, stirring occasionally. Remove cover and bake 1 to 1 1/2 hours longer or until beans are tender and mixture is creamy, stirring occasionally.
3. Step 3With slotted spoon, transfer ham hocks to plate; refrigerate until cool enough to handle. Discard bay leaf. Meanwhile, prepare rice as label directs.
4. Step 4Cut meat from hocks and chop; discard bones and fat. Stir meat and salt into beans; heat through over medium heat.
5. Step 5To serve, spoon hot rice into 6 large soup bowls and top with bean mixture. Sprinkle with green onions and serve with hot sauce.