medtran49
Well-known member
The original recipe, as you can see, calls for a pound of red beans. Most packages are about 12 ounces now unless you get the huge package. I just use the 12 ounces in the recipe.
I've made this in the pressure cooker the last few times I've made it. I'll get the book out later and add the pressure cooker times as the only notes on that are in the book itself.
1 lb dried red kidney beans
water, to cover the beans and cook them in
2-3 ham hocks
2 1⁄2 cups celery, finely chopped
2 cups onions, finely chopped
2 cups green bell peppers, finely chopped
5 bay leaves
2 teaspoons white pepper
2 teaspoons dried thyme leaves
1-1⁄2 teaspoons garlic powder
1-1⁄2 teaspoons dried oregano leaves
1 teaspoon cayenne
1⁄2 teaspoon black pepper
1 tablespoon Tabasco or Crystal sauce
1 lb andouille sausage, cut diagonally into 3/4-inch pieces
Rinse the beans and quickly look through to make sure there isn't something in them there shouldn't be. Soak overnight in a large bowl with water covering by at least an inch or so. Drain beans just before using.
In a very large saucepan or dutch oven, place the ham hocks, 8 cups of water, celery, onions, bell peppers, bay leaves, and seasonings, cover and bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, until ham hocks are tender. Remove ham hocks and set aside. Add the drained beans to the pan and bring to a boil over high heat, reduce heat and simmer 30 minutes, stirring occasinally, adding water as necessary. Cook another 30 minutes stirring frequently and adding water as necessary. You want to keep the mixture kind of soupy but not watery. Stir in the andouille and continue simmering until the beans start breaking up, about 35 minutes, stirring and scraping the bottom of the pan fairly often.
After the ham hocks have cooled, pick the good meat out and dice or tear into small 1/4 inch-ish pieces, discarding the skin and fat. Add the ham hock meat, hot sauce, and the andouille to the pot, stir and cook for 10 minutes more.
I've made this in the pressure cooker the last few times I've made it. I'll get the book out later and add the pressure cooker times as the only notes on that are in the book itself.
1 lb dried red kidney beans
water, to cover the beans and cook them in
2-3 ham hocks
2 1⁄2 cups celery, finely chopped
2 cups onions, finely chopped
2 cups green bell peppers, finely chopped
5 bay leaves
2 teaspoons white pepper
2 teaspoons dried thyme leaves
1-1⁄2 teaspoons garlic powder
1-1⁄2 teaspoons dried oregano leaves
1 teaspoon cayenne
1⁄2 teaspoon black pepper
1 tablespoon Tabasco or Crystal sauce
1 lb andouille sausage, cut diagonally into 3/4-inch pieces
Rinse the beans and quickly look through to make sure there isn't something in them there shouldn't be. Soak overnight in a large bowl with water covering by at least an inch or so. Drain beans just before using.
In a very large saucepan or dutch oven, place the ham hocks, 8 cups of water, celery, onions, bell peppers, bay leaves, and seasonings, cover and bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, until ham hocks are tender. Remove ham hocks and set aside. Add the drained beans to the pan and bring to a boil over high heat, reduce heat and simmer 30 minutes, stirring occasinally, adding water as necessary. Cook another 30 minutes stirring frequently and adding water as necessary. You want to keep the mixture kind of soupy but not watery. Stir in the andouille and continue simmering until the beans start breaking up, about 35 minutes, stirring and scraping the bottom of the pan fairly often.
After the ham hocks have cooled, pick the good meat out and dice or tear into small 1/4 inch-ish pieces, discarding the skin and fat. Add the ham hock meat, hot sauce, and the andouille to the pot, stir and cook for 10 minutes more.
