+ Cover the beans with water 2 inches above beans.
Let stand overnight.
Drain just before using.
(or cover with water, bring to a boil, let stand, covered, 1 hour, then drain).
Place the ham hocks, 10 cups of the water, the celery, onions, bell peppers, bay leaves, and seasonings in a 5 1/2 quart saucepan or large dutch oven; stir well.
Cover and bring to a boil over high heat.
Reduce heat and simmer until meat is fork tender, about 1 hour, stirring occasionally.
Remove ham hocks from pan and set aside.
Add the drained beans and 4 cups of the water to the pan; bring to a boil, reduce the heat, and simmer 30 minutes, stirring occasionally.
Add the remaining 2 cups of water and simmer 30 minutes, stirring often.
Stir in the andouille and continue simmering until the beans start breaking up, about 35 minutes, scraping pan bottom fairly often.
(If the beans start to scorch, do not stir.
Immediately remove from heat and change to another pot without scraping any scorched beans into the mixture.
) Add the ham hocks and cook and stir 10 minutes more.
Serve immediately.
To serve, for each serving mount 3/4 cup rice in the middle of a large heated serving plate.
Place a ham hock on one end of the plate and about 2 pieces of andouille on the other end.
Spoon a generous 1 1/4 cups of the red beans around the rice.
Serves 6 Since I don't eat much meat any more, I usually cut down on the ham hocks and sausage.
I usually cooked the ham hocks til well done and then pick the meat from the bones and add to the beans.
Good filling dinner and good for you. . .
Jerry
