Cajun Red Beans And Rice Au Vin

If you're using andouille, heat a dutch oven on medium high heat, and add the andouille slices (you can make them smaller if you prefer), stirring till they're starting to brown and some of the fat has rendered. Remove the andouille with a slotted spoon and set aside. Put the rest of the ingredients except for hot sauce, rice and scallions in a large dutch oven. Make sure the water level is 1 1/2 to 2 inches above the level of ingredients. Cover and cook on low till the beans are soft and the liquid has begun to thicken. (This could take several hours. You can also make this in a slow cooker.)

Remove the bay leaf and thyme sprigs. If you used a ham bone, remove that too, but cut the meat off the bone and put it in the pot with the beans. With a wooden spoon, mash some of the beans against the side of pot to make the dish creamier. Stir in the andouille if using.

Taste and add salt and pepper if needed. You may want to add some cayenne and a few sprinkles of hot sauce. depending on how hot you like it.

Serve over rice with extra Tabasco or vinegar if desired. Garnish with finely chopped scallions.