New Orleans Red Beans & Rice

1 ½ pounds red kidney beans, picked over and rinsed

¼ cup canola oil

3 yellow onions, diced
2 green bell peppers, diced
5 stalks celery, diced
8 to 10 cloves garlic, minced
2 bay leaves
1 teaspoon dried thyme leaves
1 teaspoon freshly ground black pepper
½ teaspoon freshly ground white pepper
½ teaspoon cayenne pepper
1 tablespoon Worcestershire sauce

1 ½ pounds andouille, sliced

1 2-pound smoked ham hock

2 tablespoons Tabasco sauce

Kosher salt
Cooked long grain white rice, for serving
Sliced green onions, for serving

Minced Italian parsley, for serving

 

Place the beans into a large bowl and add enough water to cover by several inches. Cover with plastic wrap and let soak overnight at room temperature.

Drain the beans. Heat a large, heavy pot over medium-low heat until very hot but not smoking. Add the oil and swirl to coat the bottom of the pot. Add the onions and sauté for 8 to 10 minutes, or until soft. Add the bell peppers and celery and sauté for another 10 to 12 minutes, or until soft. Add the garlic and sauté 1 to 2 minutes more, or until fragrant. Add 2 ½ quarts water and the beans, bay leaves, thyme, pepper, white pepper, cayenne, Worcestershire, andouille, and ham hock. Bring to a boil and simmer, stirring occasionally, for about 2 ½ hours, or until the beans are very tender. Remove from the heat and discard the bay leaves. Remove the ham hock to a cutting board and let rest for about 15 minutes, or until just cool enough to handle. Remove 3 ladlesful of the beans to a bowl and mash with a potato masher. When the ham hock is cool enough to handle, remove the meat from the bone and chop. Return the pork and beans to the pot. Return to the heat, bring to a boil, and simmer, stirring occasionally, for 30 to 45 minutes, or until the desired consistency. Stir in the Tabasco and season to taste with salt. To serve, spoon some of the rice into the center of each bowl, ladle the beans over the rice, and sprinkle with the green onions and parsley.

 

Serves 12 to 14. Mashing a portion of the beans ensures that the results are creamy and thick.

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