Cajun Red Beans & Rice

• 1 pound Dried Red Beans
• 1/2 pounds Bacon
• 1 pound Andouille Sausage, Quartered And Cut Into Chunks
• 2 Tablespoons Vegetable Oil
• 1 cup Onion, Chopped
• 1/2 cups Celery, Chopped
• 1 cup Bell Pepper, Chopped
• 6 cloves Garlic, Minced
• 12 cups Water
• 3 whole Ham Hocks
• 2 whole Bay Leaves
• 1 Tablespoon Worcestershire Sauce
• 1/4 cups Fresh Parsley, Minced
• 2 teaspoons Fresh Thyme Leaves, Minced
• 2 teaspoons Cajun Seasoning (used: Tony Chachere's)
• 1/4 cups Apple Cider Vinegar
• 2 teaspoons Tabasco Hot Sauce
• 4 cups Hot Cooked White Rice
• 1/2 cups Green Onion, Sliced

1. Pick through beans and remove any pieces of dirt or shriveled beans.
2. Rinse well and drain in a colander.
3. Then place the drained beans in a large pot.
4. Dice the bacon and sausage and place in heated stock pot with about 2 tablespoons cooking oil.
5. Saute bacon until cooked half way through (not quite crisp).
6. Leave grease in pot and add chopped onion, celery and bell pepper and saute until onion is translucent.
7. Add garlic and saute until fragrant, do not brown.
8. Add 12 cups of water to bean pot and add ham hocks.
9. Bring mixture to a boil and reduce heat to simmer.
10. Add remaining ingredients, everything except green onions and the cooked rice, and cook very slowly, partially covered, for 2 to 3 hours.
11. Stir the mixture about every 30 minutes.
12. Beans are ready to serve when they are very tender and easily mashed with the back of a spoon and the liquid is thickened.
13. At this point, I use my stick blender and puree 2/3 of the beans to make a thick gravy.
14. Then I add the gravy back in and combine it with the rest of the mixture.
15. Serve over steamed white rice and with garlic or French bread.

red beans, bacon, sausage, vegetable oil, onion, celery, bell pepper, garlic, water, ham hocks, bay leaves, worcestershire sauce, fresh parsley, thyme, cajun seasoning, apple cider vinegar, green onion

Taken from tastykitchen.com/recipes/main-courses/cajun-red-beans-rice/ (may not work)