Red Beans and Rice

Red beans and rice

Adapted from Chef John of Food Wishes, America's Test Kitchen, and Paul Prudhoome.

Yield: 8 servings.

Tammy made this and it was delicious. I made a side dish of hush puppies with a spicy Cajun Remoulade Sauce for dipping.

1 cup finely diced onion
1 cup finely diced celery
1 cup finely diced green peppers (either bell, poblano or a combo of both which Tammy prefers)

4 cloves minced garlic
1 teaspoon freshly ground black pepper
1/4 teaspoon ground white pepper
1 smoked ham hock, 1 pound and best of cut in half
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper, or to taste
1 quart PLUS 1 cup chicken broth (good time to use any broth in your fridge such as beef or veg broth)
1 quart water
1 pound red kidney beans, soaked overnight
about 2 teaspoons kosher salt, or to taste
1 teaspoon red wine vinegar, plus more if needed before serving
green onions

Serve over rice and Louisiana hot sauce.

In large Dutch oven over medium heat, sauté Andouille sausage until just starting to caramelize, approximately 6 to 7 minutes. Add holy trinity and sauté until onions are translucent. Stir in garlic, thyme, cayenne, paprika, bay leaves, both black and white pepper; cook until fragrant, about 30 seconds. Stir in beans, broth, and water and 1 teaspoon of red wine vinegar; bring to boil over high heat. Reduce heat and vigorously simmer, stirring occasionally, until beans are just soft and liquid begins to thicken, 60 to 90 minutes.
Turn off heat and remove ham hocks. Let those cool to touch and remove any meat from the bone. Add meat back to beans. At this point you may have to reheat beans before serving.
Season to taste with salt, black pepper, and additional red wine vinegar. Serve over rice, sprinkling with scallions and pass hot sauce separately.