Red Beans

I usually make a double batch these days with two pounds of beans. Freezes well.

https://www.gumbopages.com/food/red-beans.html

https://en.wikipedia.org/wiki/Red_beans_and_rice

1 - 1.5 lbs. dried red beans

1 lb. smoked sausage

1 ham bone or ham hock

1 - 2 quarts chicken stock

2 medium onions, 3 stalks celery, half a large bell pepper, 3-4 cloves garlic (chopped)

Bay leaf, thyme, cayenne, black pepper, salt, hot sauce

boil the beans for 30 minutes with some onion and celery tops. Then drain the beans.

Slice sausage and brown it lightly (5 minutes). Remove. Sometimes when I have a lot of beans I will also use a little bit of ham cut into cubes.

Add a little olive oil and the chopped onion, celery, bell pepper, garlic, cayenne, black pepper, a little salt, and cook till tender. About five minutes. Add healthy pinch of thyme too for last minute or two.

Add ham hock. Or ham bone. This is one time when I think a good ham bone is superior to the smoked ham hock. I will often grab the bone from Thanksgiving or Christmas dinner and freeze it until I make beans. People use different things that they like as well. Some use tasso, some use pickled pork, some used smoked turkey legs or wings. All good.

Add beans, bay leaf, and enough chicken stock to cover everything. I had some homemade stock this time around that I had frozen. It does make a difference.

After an hour remove bay leaf. You can also remove the ham hock and pull the meat off and throw that back in with just the bone. Cook the beans for one to one and a half hours, maybe longer depending on beans, and check the seasoning. Skim the grease and foam that will rise to the top during cooking. Once the beans get tender and start to break up add the sausage and simmer gently for another 30-45 minutes. You may need to add a little water or more stock as you go to keep things covered.

Chopped green onion can be used as a garnish. Shot of hot sauce at the end of cooking will brighten flavors.