2 lbs red beans
2 med to large onions, chopped
6 stalks celery,chopped
1 bell pepper, chopped
1 lb good smoked sausage
.5 to 1 lb ham or Tasso, in small chunks
1 to 2 smoked ham hocks
1 T each, dried thyme, oregano and basil
2 or 3 bay leaves
2 T garlic, minced
1 bunch green onions, fine diced
1/2 cup fresh flat leaf parsley, minced
Salt, red and black pepper to taste (start with 1/2 T each and adjust to taste)
Water or stock as set out below
Soak the beans a few hours, if you wish. Drain , or start with unsoaked beans.
Brown the sausage and remove from the pot. Add the trinity and sauté until the onions are translucent and beginning to carmelize. Add a T or 2 of oil if needed. Add the garlic for a minute or two, on med heat. Drop in the beans and 10 cups of water or ham stock...use 12 cups if you started with unsoaked beans,
Add the hocks and ham, or Tasso, and the salt and peppers., as well as the bay leaves.Bring to a boil, cover, and reduce to low heat. Stir every 15 minutes or so.
After an hour and 15 minutes, stir a little more often, scraping the bottom to be sure they don't stick. Add the sausage and continue the simmer. Add the green onions at 1.5 hours. As the beans begin to break up, mash a cup or so of the beans against the side of the pot to get a creamy consistency. Add the parsley before serving.
You can add a little more water if needed as you cook. Taste as you go. You'll have a two hour cook time, maybe a little more.
This post was edited on 2/24 at 9:01 pm