Smokey Red Beans and Rice

• 8 ounces dried red beans
• 3 cups chicken stock
• 2 cups beef stock
• 1 onion, chopped
• 1 small smoked ham hock
• 1/2 green bell pepper, chopped
• 2 tablespoons minced garlic
• 1 tablespoon salt
• 1/2 teaspoon coarsely ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 tablespoon grapeseed oil
• 1/2 pound smoked sausage, diced
• Steamed white rice, for serving

1. In a large Dutch oven over medium heat, add the beans, chicken and beef stock, onions, ham hock, green pepper, garlic, salt, black pepper and cayenne.
2. Stir and bring the mixture to a boil.
3. Reduce the heat and simmer for approximately 2 hours.
4. In a medium saute pan over high heat, add the grapeseed oil.
5. When the oil is hot, add the smoked sausage and brown evenly for 2 to 3 minutes.
6. Add the sausage to the pot with the beans.
7. Continue simmering the beans until tender, about 20 minutes more.
8. Transfer to a serving bowl and serve over hot rice.

red beans, chicken stock, beef stock, onion, hock, green bell pepper, garlic, salt, ground black pepper, cayenne pepper, grapeseed oil, sausage, white rice

Taken from www.foodnetwork.com/recipes/aaron-mccargo-jr/smokey-red-beans-and-rice-recipe.html (may not work)