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Tuesday

Red Beans & Rice


It's really rainy and overcast today.

Perfect weather for a big pot of Red Beans and Rice simmering away on the stove.
The smell is fantastic!


Start by cutting up your vegetables and garlic,


then, your going to saute them with some spices in olive oil until tender, or you should anyway.


Add in the ham hocks, making sure they touch the bottom for some color,


on both sides.


Add in the washed red beans.


And your liquid. Looking good already!


Make sure you have enough liquid to almost cover the ham hocks.
Bring it up to a boil, reduce heat and simmer until beans are all yummy!
Add more water if it gets too thick.

When done, I take what meat I can get off the ham hocks and add it back in.


Sprinkle on some fresh parsley and serve it with your favorite bread.
Oh, and definitely, some Frank's Hot Sauce!!!!


I like to cut a long wheat baquette in half; then split each half lenghwise.
Rub all 4 sides with butter, sprinkle on kosher salt, fresh cracked pepper and chopped fresh parsley.


Mmmmm! Put the halves back together;


wrap in foil and put them on a baking sheet and bake in a 375* oven for 10-15 minutes.



Red Beans and Rice

2 ham hocks
1 lb bag red beans
2 tbsp olive oil
1 onion, chopped
1 red pepper, chopped
½ cup celery, chopped
3 garlic cloves, chopped
¼ tsp red pepper flakes
2 bay leaves
1 tsp Mexican oregano
1 tsp cajun seasoning
4 cups chicken stock
3 cups water (just enough to almost cover ham hocks)
Salt and pepper
Brown Rice, cooked according to label instructions

Saute onion, pepper and celery in olive oil until tender; add garlic, red pepper flakes, bay leaves, oregano, and cajun seasoning; continue to saute 1-2 minutes more.

Nestle in ham hocks and get some color on each side.

Add in beans that have been washed and picked through.

Pour in stock and water (I taste for seasoning at this point); bring to a boil; reduce heat and simmer 2-2 ½ hours or until beans are tender, adding more water if needed. Smash up some of the beans for a thicker consistency if desired.

Serve over cooked brown rice with fresh parsley and Frank's Hot Sauce.

Note: I always cook my rice in either beef or chicken broth for more flavor)

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