Wednesday, September 1, 2010

Red Beans and Rice

It's been awhile since I cooked something that I absolutely loved and couldn't wait to make again. I've been trying to come up with recipes that are inexpensive to make and that will stretch into several meals. This is my new favorite!

All of the ingredients came to $11.01 and that comes $3.67 per meal. You have no idea how excited that makes me! I wish I had a picture...but we were so excited to eat that I didn't get to take one. Next time...

Red Beans and Rice
adapted from Tyler Florence

1 pound dried small red beans, picked over and rinsed.
2 smoked ham hocks
1 large yellow onion, chopped
2 celery stalks, chopped
1 large green bell pepper, chopped
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme
3 bay leaves
4 garlic cloves, chopped
Red Pepper Sauce
2 Andouille sausages, cut into 1 inch chunks
4 cups cooked white rice

Place the dried beans in a large pot and cover with water. Soak the beans overnight.

Drain the beans and return them to the pot along with the ham hocks, adding just enough water to cover (about 2 qts). Add the onion, celery, green pepper, cayenne, thyme, bay leaves, garlic and several shakes of red pepper sauce. Stir to combine and then simmer, uncovered for about 2 and a half hours. Add about a cup of water towards the end.

Mash about a cup of the beans to make the broth thicker. Toss in the sausages and cook for another 30 minutes to heat them through. Adjust the seasoning (more cayenne) if needed. Serve the red beans in a bowl with white rice, corn bread and a beer.