PISTOLETTE RECIPE RECIPES

Steps:

• Rinse and sort beans and place into a deep pot, adding water to cover beans plus an inch. Soak overnight or bring to a boil; boil for 5 minutes uncovered, turn off heat, cover and let soak for one hour. Drain and set aside.
• Heat cooking oil in the pot. Cut sausage into 1-inch chunks and add to oil, cooking until browned; remove and set aside.
• Add bacon and cook until fat is rendered. Add the onion, bell pepper, and celery to the drippings and sauté the veggies until tender, about 5 minutes.
• Add the garlic, black and red pepper, basil and bay leaf to the vegetable mixture and continue cooking for about 3 minutes, stirring.
• Add the ham bone or hocks, beans and sausage, and the 2 quarts of fresh water. Bring to a boil. 
• Reduce heat to a simmer and cook, uncovered, for about 2 hours, stirring occasionally, or until beans are tender and slightly thickened. 
• For extra richness, stir in the butter when beans are finished. Remove bay leaves and discard. 
• Remove bone or hocks and pick off any meat, returning to the pot. Taste and adjust for seasonings, adding salt only if needed. 
• Serve over hot, steamed rice and garnish with sliced green onion, if desired. Pass hot sauce at the table.

Steps:

• Rinse and sort beans and place into a deep pot, adding water to cover beans plus an inch. Soak overnight or bring to a boil; boil for 5 minutes uncovered, turn off heat, cover and let soak for one hour. Drain and set aside.
• Heat cooking oil in the pot. Cut sausage into 1-inch chunks and add to oil, cooking until browned; remove and set aside.
• Add bacon and cook until fat is rendered. Add the onion, bell pepper, and celery to the drippings and sauté the veggies until tender, about 5 minutes.
• Add the garlic, black and red pepper, basil and bay leaf to the vegetable mixture and continue cooking for about 3 minutes, stirring.
• Add the ham bone or hocks, beans and sausage, and the 2 quarts of fresh water. Bring to a boil. 
• Reduce heat to a simmer and cook, uncovered, for about 2 hours, stirring occasionally, or until beans are tender and slightly thickened. 
• For extra richness, stir in the butter when beans are finished. Remove bay leaves and discard. 
• Remove bone or hocks and pick off any meat, returning to the pot. Taste and adjust for seasonings, adding salt only if needed. 
• Serve over hot, steamed rice and garnish with sliced green onion, if desired. Pass hot sauce at the table.