Red Beans & Rice

Weather you're from the Big Easy or not, there is no better iconic dish of Louisana Creole cuisine than good ol' Red Beans and Rice. It has a little kick to it, makes plenty for leftovers, and is pretty simple overall. It does take about 2-3 hours to fully prepare, so ensure that you have enough time before dinner. Here is my mom's recipe, go try it for yourself and see how easy it is!

Ingredients
1 Tbsp oil
1 cup chopped onion
½ cup chopped celery
2 Tbsp minced garlic
8 ounces Kibalsa Smoked Sausage, cut into 1-inch slices
2 bay leaves
¼ tsp black pepper
1 tsp dried thyme
½ tsp cayenne pepper
1 tsp salt
1 ham hock
1 pound dry red beans
10 cups chicken stock
2 cups cooked white rice

Directions
1. Soak the red beans over night in luke-warm water covering about 2 inches above the beans.  Hint: You can also put the beans and water in a microwave safe bowl and microwave them for about 20 minutes. Same diff.

2. In a stock pot, saute the onions, celery, and garlic for 1 to 2 minutes. (Until the onions are translucent). Add the sausage, bay leaves, black pepper, thyme, cayenne, and salt. Saute for 1 more minute.

3. Add the ham hock and beans.  If you don't know what a ham hock is, just go to your local grocery store and ask the guy at the meat counter...try not to be alarmed if it looks a lot like a pig's foot.  If they're sold in packs of two, you can ask them to split it so you only have to buy one. Cover everything with chicken stock. Bring to a boil, but then turn the temp down to a simmer.

4. Cook the bean mixture for 2 hours or until beans are tender. Mash about 1/4 of the mixture against the side of the pot with a wooden spoon.  Re-season with salt and pepper if needed. Remove the ham hock and slice the meat off the bone to add back into the mixture.

5. To assemble, spoon warm rice into a bowl and ladle the bean mixture right over the top. Garnish with green onions, Essence, and crusty bread.

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