Red Beans And Rice

• 2 onions, diced
• 1 green bell pepper, seeded & diced
• 1 stalk celery, diced
• 2 T rendered bacon fat
• 1 lb dried red kidney beans
• 2 smoked ham hocks
• 3 bay leaves
• 1/2 tsp cayenne pepper
• 3 scallions, chopped
• salt and pepper
• 3 C basic Louisiana Rice
• Basic LA Rice
• 1 T evoo or butter
• 1 small onion, minced
• 1 1/2 cups long grain white rice
• 3 cups chicken broth
• 1 bay leaf
• 2 pinches salt

1. RICE
2. In a medium saucepan over moderate heat, sweat onion in the oil or butter until translucent. Pour rice in pan and stir for 2 min. Add stock and bring to boil. Add bay leaf and salt, cover and reduce heat to low and cook 18 min. Remove from heat, fluff and serve.
3. REST OF STUFF
4. In a heavy soup pot over med high heat, sweat onions, pepper, and celery in rendered bacon fat. Add, kidney beans, ham, bay leaves and cayenne and add water to cover by 2 inches. Increase heat and brint to boil. Cover, reduce heat to low and allow beans to simmer for 2 hours, stirring periodically. Add water if necessary to keep beans covered 1". Cook beans until creamy and beginning to fall apart. Remove meat from ham hocks, roughly chop and add back to pot of beans. Stir in scallions, season with s & p and Tabasco to taste. Serve, ladle beans over rice

onions, green bell pepper, celery, t, beans, ham hocks, bay leaves, cayenne pepper, scallions, salt, basic, rice, t, onion, long grain white rice, chicken broth, bay leaf, salt

Taken from www.epicurious.com/recipes/member/views/red-beans-and-rice-50062756 (may not work)