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Add a photoI developed this recipe over the years from my wife's influence who lived in Metarie, LA for a number of years. She is my official taste tester and judge of approval. Enjoy. If you have questions or problems with the recipe email me. This recipe takes you a little while to prepare but it's worth the wait.
Thanks
Dan Bishop
Wake Forest, NC
Ingredients
- 1 One pound bag of red beans
- 3 or 4 Smoked Ham Hocks
- 1 large sweet onion, chopped
- 2 garlic cloves, peeled, minced
- 2 ribs of celery, split and chopped
- 1 pound, Andouille or Hillshire Farms beef sausage
- 1 tsp., dry, Italian seasoning
- 2 tsp. sea salt
- 2 tsp., fresh ground black pepper
- 1 tsp. crushed red pepper
- 6 cups of cooked long grain rice
- (Your favorite hot sauce for individual taste)
Directions
- Wash red beans in cold water and pick out any bad beans. Cover with cold water and soak overnight or at least 4 hours.
- After your beans have soaked, place the ham hocks in a dutch oven and cover with cold water. Bring to a medium boil and simmer until tender. This takes about 45 mins. to one hour.
- Remove the hocks from the water and let them cool. Drain the water from the soaking beans and add them to the ham hock water. Bring to a slow boil. Add the Italian seasoning, sea salt and black pepper, garlic, celery and sweet onion. Stir well and bring temperature back to a simmer. Let the beans simmer for about 2 hrs or until you test a bean and it is tender. Watch the water level. Keep the water about 1/2 inch over the top of the beans.
- Once the beans have cooked remove about 1 to 1-1/2 cups of the cooked beans and using a hand blender smash them up and add them back to the pot to thicken the liquid.
- While the beans simmer a bit more remove the skin from the ham hocks and remove the meat from the bones. Chop the meat into serving sized pieces. Also cut the smoked sausage link in half and cut into 3/16 inch thick slices. Add all of the meat to the pot and stir well.
- Let the pot simmer for approximately 15 minutes more to heat the meat and you are ready to serve this wonderful ambrosia over fresh cooked hot rice.
- I always add a little extra hot sauce into the bowl and top with a few pieces of diced sweet onion. As a side I serve yellow homemade corn bread or corn bread made in a muffin topper pan.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 203g | |
| Recipe makes 8 servings | |
| Calories 354 | |
| Calories from Fat 9 | 3% |
| Total Fat 1.01g | 1% |
| Saturated Fat 0.23g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 609mg | 25% |
| Potassium 892mg | 25% |
| Total Carbs 69.42g | 19% |
| Dietary Fiber 15.0g | 50% |
| Sugars 2.29g | 2% |
| Protein 16.94g | 27% |
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Comments
June 7, 2010Wow, Dan. This looks fantastic! A bit more elaborate than the simple recipe I use. I'll definitely give it a try!
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