Chuck's Red Beans and Rice

This is my favorite Red Beans and Rice recipe. It is mercilessly pillaged from Chuck Taggart's Creole and Cajun Recipe Page, but I've added my own modifications here and there.

Ingredients

• 1 lb dry red kidney beans
• 1 large onion, chopped
• 1 bell pepper, chopped
• 5 ribs celery, chopped
• 5 cloves garlic
• 1 large smoked ham hock, bone-in
• 1 lb Andouille sausage, sliced on the bias (at an angle, rather football-shaped)
• 1 tsp dried thyme leaves, crushed
• 2 bay leaves
• 1 tsp Worcestershire sauce
• 1 tsp salt
• 3 T Chuck's Creole Blend
• Crystal or Tabasco sauce to taste
• white long-grain rice
• parsley, chopped (for garnish)
• scallions, chopped (for garnish)

To Prepare

1. Soak the beans overnight in at least 8 cups of water; drain the next day
2. (If you don't soak the beans overnight, boil them for 2 minutes, remove from heat, and let soak of one hour.)
3. Place the beans in a pot, fill with fresh water, and bring to a rolling boil
4. Boil the beans for about 45 minutes (making sure to always keep them covered with water), until the beans are tender but not falling apart; drain
5. While the beans are boiling, sauté the onions, celery, and bell pepper until the onions turn translucent
6. Add the garlic and saute for 2 more minutes, stirring occasionally
7. After the beans are boiled and drained, remove 2 cups-worth, mash, and return to the pot (this aids in the creaming process)
8. Add the sautéed vegetables, ham hock, sausage, seasonings, and just enough water to cover
9. Bring to a boil, then reduce to a low simmer and cook for 3 hours (until the beans get nice and creamy). Adjust seasonings as you go along and stir regularly to make sure that it doesn't burn and/or stick to the bottom of the pot.
10. About 45 minutes before you are ready to serve, steam the rice in whatever way you normally do.

To Serve

Dish out generous ladles over hot rice, then garnish with parsley and scallions. French bread and diced tomatoes make great accompaniments.