Red Beans and Rice with Ham Hocks and Andouille Sausage
A New Orleans tradition!
1/2 |
pound dry red kidney beans | |
| Water to cover the beans | ||
3 |
ham hocks (1 1/2 to 2 pounds) | |
1 1/2 |
cups water | |
1 1/4 |
cups finely chopped celery | |
1 |
cup finely chopped onion | |
1 |
cup finely chopped green bell peppers | |
3 |
bay leaves | |
1 |
teaspoon white pepper | |
1 |
teaspoon dried thyme leaves | |
3/4 |
teaspoon garlic powder | |
3/4 |
teaspoon dried oregano leaves | |
1/2 |
teaspoon ground red pepper (preferably cayenne) | |
1/4 |
teaspoon black pepper | |
1 1/2 |
teaspoons Tabasco sauce | |
1/2 |
pound andouille smoked sausage (preferred) or any other good pure smoked pork sausage such as Polish sausage (kielbasa), cut diagonally into 3/4-inch pieces | |
| * * * * | ||
2 1/4 |
cups hot Basic Cooked Rice (in recipe section) |
Cover the beans with water 2 inches above beans. Soak beans overnight. Drain.
Place the drained beans, ham hocks, 1 1/2 cups water, celery, onion, peppers, bay leaves, white pepper, thyme, garlic powder, oregano, red pepper, black pepper, Tabasco sauce and sausage in 6-quart pressure cooker. Be sure pressure cooker is no more than 1/2 full. Close cover securely. Place pressure regulator on vent pipe. COOK 15 MINUTES at 15 pounds pressure with pressure regulator rocking slowly. Let pressure drop of its own accord. Mash some of the beans against the side of the cooker with a spoon to thicken the cooking liquid, if desired.
For each serving, mound 3/4 cup rice in the middle of a large heated serving plate. Place a ham hock on one end of the plate and about 2 pieces of andouille sausage on the other end. Spoon a generous 1 1/4 cups of the red beans around the rice.
Makes 3 servings