Red Beans and Rice

If there is one thing that I am not and wish I was, it is a southern cook. The family has a hankerin' for hot stuff most of the time and I tend to stick to my good old German Russian/Scandinavian bland food. Every now and then I get a crazy idea and try something new.

Like that one time, I bought lots 'o small red beans.

One would think that dry beans are easy to cook with. Uh, no. Not for this northerner. We do tubers, but beans, well... Leading a gluten free life has to start somewhere!

I've played around with this recipe a little bit. If there's a spice missing that you adore in your red beans and rice, it's pretty safe to add it to this mix.

A few things I've learned, when playing around with this recipe:
-You can use ham or andouille sausage, both taste great
-You can add a few more spices or a little more heat, depending on what you can handle
-If you have food allergies, you can sub out Worchestershire Sauce for soy sauce, add 1/8 t brown sugar and 1/8 t ground mustard too
-I may or may not have tossed a little rosemary in to my pot for good measure
-White rice is so much better than brown rice in this dish
-Day 2 = yum also
-mash a few of the beans up a little when you add the meat if you want a mushier consistency

What you'll need: 

• 1 lb small red beans - I like to soak the beans for 4ish hours, but they will lose color if you soak them for too long (lots 'o small red beans)
• 1 lb Andouille sausage or cooked ham, chopped
• 8 cups chicken stock 
• 1 ham hock
• 2 T olive oil 
• 1 chopped green pepper (red if you'd rather that flavor instead) 
• 3-4 stalks of celery, chopped
• 1 large yellow or white onion, chopped
• 4 carrots, peeled and chopped
• 4 gloves of garlic, minced
• 1 t ground black pepper
• 1 t salt
• 1 t oregano (our most favorite spices)
• 1 t thyme
• 1/2 t smoked paprika (yep, it's a thing! substitute 1/2 t paprika with a pinch of cumin)
• 1/2 t cayenne pepper (this is optional, add a pinch or two more if you like the heat)
• 4 bay leaves
• 1 T tabasco sauce or other hot sauce (Yay! Tabasco has no gluten ingredients!) 
• 6 cups prepared white rice 

Making mouths happy: 

1. Cook the mirepoix and peppers, along with the salt and pepper, oregano and thyme, in a large pot in the olive oil until just tender (low medium, 5-7 minutes). Add the garlic and cook for another minute.
2. Add chicken stock, tabasco sauce, smoked paprika, cayenne, ham hocks, and beans. Heat on high, stir until boiling. Once boiling, decrease the heat to simmer. Cover and cook on a slow simmer for 2 1/2 hours, stirring every 15-20 minutes. 
3. Chop Andouille sausage or cooked ham in to bean sized pieces. If using sausage, brown the sausage near the end of the 2 1/2 hour simmer. (No need to brown if using cooked ham). 
4. Add the meat to the beans. Cook at a high simmer for 30 minutes. 
5. Remove ham hock and bay leaves before serving. 
6. Serve over white rice. 
7. Add extra yum with cheddar cheese or sour cream to your liking if you need to bring the heat down a notch!