In a mediume bowl, place…
- 1 pound dry red kidney beans
- water to cover the beans with 2 inches above the beans
Let stand overnight. Drain before using.
In a 6 quart saucepan or large Dutch oven or stockpot, add…
- 6 large ham hocks ( 3 1/2 to 4 pounds)
- 10 cups of water
- 2 1/2 cups celery, finely chopped
- 2 cups onions, finely chopped
- 2 cups green bell peppers, finely chopped
- 5 bay leaves
- 2 teaspoons white pepper
- 2 teaspoons dried thyme leaves
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons dried oregano leaves
- 1 teaspoon cayenne pepper
- 1/2 teaspoon freshly cracked black pepper
- 1 tablespoon hot sauce
Stir well. Cover and bring to a boil over high heat.
Reduce heat and simmer until the meat is fork tender, about 1 hour, stirring occasionally.
Remove ham hocks from pan and set aside.
To the pot, add…
- drained beans
- 4 cups of water
Bring to a boil, reduce heat, and simmer for 30 minutes, stirring occasionally.
Add…
- 2 cups of water
Simmer for 30 minutes, stirring often.
Add…
- 1 pound Andouille smoked sausage, cut diagonally into 3/4 inch pieces.
Continue simmering until the beans start breaking up, about 30 minutes, scraping the bottom of the pan often.
Add..
- ham hocks from earlier
Cook for 10 minutes, stirring often.
To serve, mount 3/4 cup rice in the middle of a plate. Place a ham hock on one side of the plate and a couple of pieces of Andouille on the other side. Spoon about 1 1/4 - 1 1/2 cups of the red beans around the rice.