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Ham Hock, Red Beans, And Rice

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B9
MineralsCopper, Natrium, Fluorine, Chromium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup 62g / 2 1/5oz Chopped onions

  2. 1/2 cup 55g / 1.9oz Chopped celery

  3. 2 tablespoons 30ml Minced garlic

  4. 8 oz 227g Andouille sausage - cut 2-ounce links

  5. 2 Bay leaves

  6. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  7. 1 teaspoon 5ml Dried thyme

  8. 1/2 teaspoon 2 1/2ml Cayenne

  9. 1 teaspoon 5ml Salt

  10. 1 Ham hock - (abt 1 lb)

  11. 1 lb 454g / 16oz Red beans - soaked, drained

  12. 8 cups 1896ml Chicken stock - (to 10 cups)

  13. 2 cups 320g / 11oz Cooked white long grain rice - warm

  14. Garnish

  15. 2 tablespoons 30ml Chopped green onions

  16. Bayou Blast - seeNote

  17. Crusty loaf of bread

Instructions Jump to Ingredients ↑

  1. * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

  2. In a stock pot, saute the onions, celery, and garlic for 1 to 2 minutes. Add the sausage, bay leaf, black pepper, thyme, cayenne, and salt, saute for 2 to 3 minutes. Add the ham hock and beans. Cover the mixture with the stock. Bring up to a boil and reduce heat to a simmer. Cook the bean mixture for 2 hours or until the beans are tender. Mash 1/4 of the mixture against the side of the pot with a spoon. Reseason with salt and pepper if needed. Remove the ham hock and slice the meat off the bone.

  3. To assemble, spoon the warm rice onto the serving bowl. Ladle the bean mixture right over the top. Garnish with green onions, Bayou Blast and crusty bread.

  4. This recipe yields 4 servings.

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