(Where-to-get directions are for Center City Philadelphia.)
Ingredients:
red beans (kidney beans)
dry: 1 lb.; canned: 6 cups drained beans.(Liquid in canned beans varies. For the ones I used (organic 25 oz. cans from Fresh Fields) it was 100 oz. beans—4 cans.)
onion, 1 large, chopped
green bell pepper, 1 medium, chopped
celery, 4 stalks, chopped
garlic, 5 cloves, minced
ham hock, 1 (This is important. You can get it from most butchers.)
olive oil, 3 Tbsp.
andoullie sausage, ¾ lb., cut into small slices(It’s about three large links. You can get it at Reading Terminal or Fresh Fields (Whole Foods).)
dried thyme, 1 tsp.
bay leaf, 2
Tobasco, 1 tsp.
Worcestershire Sauce, 1 Tbsp.
Tony Chachere’s Creole Seasoning, 1 tsp. (I’ll give you this. It really is used in New Orleans. It’s not hard to find, thought. I get it at the Spice Corner in Reading Terminal.
Pot suggestions: Use a Dutch oven or other thick metal pot that distributes heat well. (I love my 14” diameter All-Clad for this.) This is especially important because you have to cook it for 2 hrs. or more, and you don’t want it to have to keep stirring to keep it from burning on the bottom or getting sticky.
Directions
- Prepare the beans. For canned, drain, rinse, and measure. For dried, soak over night; boil, then simmer for 40 min. or until very tender.
- In your large pot, add the oil, then the sausage over medium or high heat. Brown the sausage. Pour off excess fat if there is any.
- Add the vegetables except the garlic. Sauté until onions are translucent and very soft. Add garlic and sauté another minute or two.
- Add beans, heat through, then add the ham hock, and seasonings.
- Add water to cover (about 5 or 6 cups), bring to a boil and then simmer.
- Cook for at least two hours. This time is THE critical ingredient. Stir occasionally. Beans should be starting to fall apart or split.
- Adjust salt to taste.
You can store the beans in the fridge for easily up to four days. They also freeze well. Serve over white rice.
