Ingredients Jump to Instructions ↓

  1. 1 pound dried red beans, rinsed and sorted over

  2. 3 tablespoons bacon grease

  3. 1/4 cup chopped tasso, or chopped ham

  4. 1 1/2 cups chopped yellow onions

  5. 3/4 cup chopped celery

  6. 3/4 cup chopped green bell peppers

  7. 1/2 teaspoon salt

  8. 1/2 teaspoon freshly ground black pepper Pinch cayenne

  9. 3 bay leaves

  10. 2 tablespoons chopped fresh parsley

  11. 2 teaspoons fresh thyme

  12. 1/2 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces

  13. 1 pound smoked ham hocks

  14. 3 tablespoons chopped garlic

  15. 10 cups chicken stock, or water

  16. 4 cups cooked white rice

  17. 1/4 cup chopped green onions, garnish

Instructions Jump to Ingredients ↑

  1. Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside. In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.) Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves. Serve over rice and garnish with green onions. Yield : 8 servings


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