RED BEANS AND RICE NEAR ME RECIPES

Steps:

• Rinse beans, and then soak in a large pot of water overnight.
• In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
• Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
• Stir sausage into beans, and continue to simmer for 30 minutes.
• Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

Steps:

• Cover the beans with water 2" above beans.
• Let stand overnight.
• Drain just before using.
• Place the ham hocks, 10 cups of the water, celery, onions, bell peppers, bay leaves, and seasonings in a 5.5 qt 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 the heat, and simmer 30 minutes, stirring occasinally.Add the remaining 2 cups of water and simmer 30 minutes, stirring often.
• Stire in the Andouille and continue simmering until the beans start breaking up, about 35 minutes, scraping the bottom of the pan fairly often.
• *If the beans start to scorch, do not stir. Immediately remove from heat and change to another pot without scraping any of the scorched beans into the new mixture.
• Add the ham hocks and cook and stir 10 minutes more.
• Serve immediately over hot, white rice.