RED BEANS AND RICE WITH HAM HOCKS RECIPES

Name: Chef Paul's Red Bean S and Rice With Ham Hocks
Prep time: 1 d
Cook time: 3 h
Total time: 1 d 3 h
Yield: 6 serving(s)
Ingredients: 1 lb dried red kidney beans; water, to cover the beans; 3 1/2 lbs ham hocks; 16 cups water; 2 1/2 cups celery, finely chopped; 2 cups onions, finely chopped; 2 cups green bell peppers, finely chopped; 5 bay leaves; 2 teaspoons white pepper; 2 teaspoons dried thyme leaves; 1 1/2 teaspoons garlic powder; 1 1/2 teaspoons dried oregano leaves; 1 teaspoon cayenne; 1/2 teaspoon black pepper; 1 tablespoon Tabasco sauce; 1 lb andouille sausage, cut diagonally into 3/4-inch pieces

CHEF PAUL'S RED BEAN S AND RICE WITH HAM HOCKS RECIPE ...

Chef Paul's Red Bean S and Rice With Ham Hocks Recipe ... image

Who better than Paul Prudhomme to rely on when in need of a good red beans and rice recipe? We consider Chef Paul the Papa of Cajun cooking. He's simply the best! The beans need to soak overnight the day before cooking.

Total Time 27 hours

Prep Time 24 hours

Cook Time 3 hours

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1 lb dried red kidney beans
water, to cover the beans
3 1/2 lbs ham hocks
16 cups water
2 1/2 cups celery, finely chopped
2 cups onions, finely chopped
2 cups green bell peppers, finely chopped
5 bay leaves
2 teaspoons white pepper
2 teaspoons dried thyme leaves
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried oregano leaves
1 teaspoon cayenne
1/2 teaspoon black pepper
1 tablespoon Tabasco sauce
1 lb andouille sausage, cut diagonally into 3/4-inch pieces

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.

Nutrition Facts : Calories 561.5, FatContent 21.8, SaturatedFatContent 7.5, CholesterolContent 43.1, SodiumContent 994.3, CarbohydrateContent 60, FiberContent 14.7, SugarContent 6.5, ProteinContent 33.2

RED BEANS AND RICE RECIPE | EMERIL LAGASSE | FOOD NETWORK

Red Beans and Rice Recipe | Emeril Lagasse | Food Network image

Provided by Emeril Lagasse

Categories main-dish

Total Time 2 hours 50 minutes

Prep Time 20 minutes

Cook Time 2 hours 30 minutes

Yield 8 servings

Number Of Ingredients 18

Ingredients

1 pound dried red beans, rinsed and sorted over
3 tablespoons bacon grease
1/4 cup chopped tasso, or chopped ham
1 1/2 cups chopped yellow onions
3/4 cup chopped celery
3/4 cup chopped green bell peppers
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch cayenne
3 bay leaves
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme
1/2 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces
1 pound smoked ham hocks
3 tablespoons chopped garlic
10 cups chicken stock, or water
4 cups cooked white rice
1/4 cup chopped green onions, garnish

Steps:

Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.
In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)
Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.
Serve over rice and garnish with green onions.

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