Jo Sallade’S Red Beans And Rice

1. 1

   Wash beans and soak in 4 quarts water overnight. The next day, wash well under cold running water. Place beans, ham hocks and stock in an enormous heavy pot. (Beans and ham hocks will be covered by 2 to 3 inches of stock.) Bring to a boil, skim and discard any scum that forms. Reduce heat to simmer. (If using canned beans, do as above, and add beans when the sausage is added.) Add bay leaves, thyme, cayenne and pepper. Simmer for 30 minutes while you prepare the vegetables and sausages.

2. 2

   In a skillet, brown the chorizo sausage. Add the andouille, tasso, onion and celery and cook until soft. Add the bell pepper, scallions and garlic and cook for 5 minutes more. Add the contents of the skillet to the red beans and continue to cook until they are soft and begin to break apart, about 1 hour.

3. 3

   Cook rice per instructions and serve red beans over the hot rice with hot pepper sauce to taste.

* Per serving · 4 servings · Values may vary.