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Red beans rice and andouille sausage recipe

Red beans rice and andouille sausage recipe
Ingredients
  • 1 pound dried red beans, rinsed and sorted over
  • 3 tablespoons bacon grease
  • 1/4 cup chopped tasso, or chopped pork
  • 1 1/2 cups chopped yellow onions
  • 3/4 cup chopped celery
  • 3/4 cup chopped eco-friendly peppers
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • Pinch cayenne
  • 3 bay leaves
  • two tablespoons chopped fresh parsley
  • 2 teaspoons fresh thyme
  • 1/2 pound smoked sausage, split in two lengthwise and reduce 1-inch pieces
  • 1 pound smoked pork hocks
  • 3 tablespoons chopped garlic clove
  • 10 cups chicken stock, or water
  • 4 cups cooked white-colored grain
  • 1/4 cup chopped eco-friendly onions, garnish
Directions

Put the beans inside a large bowl or pot and canopy with water by 2 ". Let soak for 8 hrs or overnight. Drain and hang aside.

Inside a large pot, heat the bacon grease over medium-high temperature. Add some tasso and prepare, stirring, for one minute. Add some onions, celery and peppers towards the grease who are holding cards. Season using the salt, pepper, and cayenne, and prepare, stirring, before the vegetables are soft, about 4 minutes. Add some bay leaves, parsley. thyme, sausage. and pork hocks, and prepare, stirring, to brown the sausage and pork hocks, about 4 minutes. Add some garlic clove and prepare for one minute. Add some beans and stock or water, stir well, and produce to some boil. Lessen the heat to medium-low and simmer. uncovered, stirring from time to time, before the beans are tender and beginning to thicken, a couple of hrs. (If the beans become too thick and dry, increase the water, about 1/4 cup at any given time.)

Remove in the heat along with the back of the heavy spoon, mash about 1/4 from the beans from the side from the pot. Still prepare before the beans are tender and creamy, 15-20 minutes. Remove in the heat and take away the bay leaves.

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