1 pounds dry red beans
2 ham hocks
1/2 onion, diced
2 tablespoons minced garlic
2 bay leaves
1 tablespoons Worcestershire sauce
Michael's New Orleans Style Red Beans and Rice
|
1/2 bell pepper, diced
1/2 onion, diced
1 tablespoons minced garlic
1/4 cup celery, diced
salt to taste
Serve this over rice with cornbread on the side. On Mondays it should be served with a fried pork
chop, smoked sausage, fried egg or chicken breast (if you have to be healthy).
Soak beans overnight, rinse, put in a stock pot, cover with water and cook until beans
smoosh if you pinch them. In another pot add the ham hocks, 1/2 diced onion and salt and
cover them 3/4 of the way with water. Keep the hock pot 3/4 full of water on low heat. Add 2T minced garlic, 2 bay leaves, and 2T Worcestershire sauce on low heat for 2-3 hours. In a sauté pan sauté
bell pepper, 1/2 onion, 1T minced garlic 1/4 cup celery over medium heat until onions are
clear and peppers are soft.
Strain the beans. Remove bay leaves and ham hocks from the hock pot. Add sauted
vegetables to the hock pot. Puree with an immersion blender. (If you do not have an
immersion blender, put the vegetables and stock into a blender or food processor and puree then return to the pot). You should have approximately 2 cups of liquid.
Remove all of the meat from the ham hocks, dice the meat and add to the hock pot. Add
beans and bring to a boil. Reduce heat and stir aggressively; the goal is a creamed bean
paste (called "gravy" in New Orleans) with a mix of whole beans and pieces.