RB&R Recipes

Gonna be doing a batch this week. Never tried it but going to use Bolners Fiesta Pinto seasoning. Everyone recommends it so we shall see.

Probably be slow and low but I have used a instapot before as well. High pressure for an hour and then low for another hour or so.

Red Beans and Rice with Ham Hocks and Andouille Smoked Sausage

Source: Paul Prudhomme's Louisiana Kitchen
Makes 6 servings

Ingredients
1 lb dry red kidney beans
Water to cover the beans
6 large ham hocks (3 ½ to 4 pounds)
16 cups water, in all
2 ½ cups finely chopped celery
2 cups finely chopped onions
2 cups finely chopped green bell peppers
5 bay leaves
2 tsp white pepper
2 tsp dried thyme leaves
1 ½ tsp garlic powder
1 ½ tsp dried oregano leaves
1 tsp ground red pepper (preferably cayenne)
½ tsp black pepper
1 Tbs Tabasco sauce
1 lb andouille smoked sausage (preferred) or any other good pure smoked pork sausage such as Polish sausage (kielbasa), cut diagonally into ¾-inch pieces
4 ½ cups hot Basic Cooked Rice

Directions
Cover the beans with water 2 inches above beans. Let stand overnight. Drain just before using.

Place the ham hocks, 10 cups of the water, the celery, onions, bell peppers, bay leaves and seasonings in a 5½-quart saucepan or large Dutch oven; stir well. Cover and bring to a boil over high heat. Reduce heat and simmer until meat is fork tender, about 1 hour, stirring occasionally. Remove ham hocks from pan and set aside.

Add the drained beans and 4 cups of the water to the pan; bring to a boil, reduce heat, and simmer 30 minutes, stirring occasionally. Add the remaining 2 cups water and simmer 30 minutes, stirring often. Stir in the andouille and continue simmering until the beans start breaking up, about 35 minutes, scraping pan bottom fairly often. (If the beans start to scorch, do not stir. Immediately remove from heat and change to another pot without scraping any scorched beans into the mixture.) Add the ham hocks and cook and stir 10 minutes more. Serve immediately.

To serve, for each serving mound ¾ cup rice in the middle of a large heated serving plate. Place a ham hock on one end of the plate and about 2 pieces of andouille on the other end. Spoon a generous 1¼ cups of the red beans around the rice.

quote:

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6 large ham hocks (3 ½ to 4 pounds)

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holy crap thats a lot of hocks for a pound of beans with a pound of andouille! Maybe ive been missing out but i use one ham hock and two lb of sausage for two lb of beans