Red Beans and Rice
Ingredients
1 lb of dry red beans, soaked overnight | ||
1 smoked ham hock | ||
2 medium yellow onions, chopped | ||
3 stalks of celery, chopped | ||
1 tbs Italian parsley, chopped | ||
1/2 green pepper, chopped | ||
2 bay leaves | ||
2 large cloves garlic, chopped | ||
1/2 lb of butter | ||
1 tbs Worcestershire sauce | ||
1 tbs Tabasco sauce | ||
4 cups chicken stock | ||
kosher salt and fresh cracked black pepper to taste. | ||
2 cups jasmine rice |
- Soak beans overnight. Drain.
- Cook rice according to package directions. Set aside.
- To a large sauce pan or stock using high heat add all of the other ingredients.
- Once beans come to a boil reduce heat to medium, cover and cook for 1 hour.
- Reduce heat to low and test for doneness.
- If beans are not quite done, cook for another 30 minutes.
- To serve add rice to bowls and ladle beans over.
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