Red Beans and Rice with Andouille

This was very delicious. Only used about half between the four of us. Cut back a little on the cayenne if you do not like heat. Salt it fairly liberally at the end, since it will be slightly bland until you do so.

Red Beans and Rice with Andouille (adaptations in blue)

---

Yields: 10 servings (Leftovers!)

Prep Time: 20 minutes (and an overnight soak

Cook Time: 1 hour 30 minutes

Original Recipe Source : On Cooking, Third Edition

---

Suggested Hardware:

Cutting board and SHARP knife

Stock Pot

---

Ingredients

1 lb of red kidney beans (Pinto Beans), soaked overnight, drained 5 Bay Leaves 2 teaspoons dried thyme 2 teaspoons dried oregano ½ teaspoon cayenne pepper ½ teaspoon black pepper one gallon of water

Smoked ham hocks (didn’t have ham hocks. Used a teaspoon of bacon grease. Wishing I could give it more ham flavor) 1 pint of celery, small dice (Doubled, since less ham flavor, same for all other veg) 1 pint of onions, small dice 1 cup of green bell peppers, small dice 4 Garlic cloves (used packaged minced garlic) 1 pound of Andouille, sliced on the bias ¼ inch (6mm) thick (Was not a full pound, substituted Chorizo) Simmered Rice, 2 pints

---

1. Combine the spices in the left column and set aside
2. In a heavy bottomed saucepot (I used a stockpot) combine the gallon of water with the ham hocks, beans, celery, onions, bell peppers, garlic and spices.
3. Bring to a boil. Reduce heat and simmer for one hour.
4. Remove the ham hocks from the pot. Separate the meat from the bones and discard the skin, bones, and cartilage. Cut the meat to a medium dice. Add the meat (I omitted all steps relating to the ham hocks, since I had none)and andouille to the slices to the pot and simmer, stirring often, until the beans are very tender and begin to break up, about 30 minutes. Add more water if necessary to prevent beans from burning.
5. Remove the bay leaves and adjust the seasonings.
6. To serve, mound a portion of the rice on a soup plate, and ladle the red beans around it.

---

Special Notes

• If served as indicated, not adjusted: Per serving (1/10th of recipe): Calories: 430 | Total fat: 17g | Saturated Fat: 6g | Cholesterol: 45mg | Total Carbohydrates: 48g | Protein: 21g | Vitamin C:30% | Calcium: 10% | Iron: 30%

---