Jo Sallade’S Red Beans And Rice

• 1 pound dried red beans (or 4-15.5 oz. cans)
• 4 quarts water
• 2 meaty ham hocks
• 8 cups beef stock
• 4 bay leaves
• 1/2 teaspoon thyme
• 1 teaspoon cayenne pepper
• 1 teaspoon ground black pepper
• 1 1/2 pounds andouille sausage (cooked) sliced thin.
• 1 1/2 pounds (uncooked) chorizo sausages or other fresh hot sausages. Skins removed.
• 1/4 pound tasso ham, chopped (optional)
• 2 cups chopped onion
• 1/2 cup chopped celery
• 1 red bell pepper, chopped
• 1 bunch scallions, chopped
• 2 tablespoon minced garlic
• Salt and pepper
• 4 cups cooked rice
• Hot pepper sauce to taste

1. Wash beans and soak in 4 quarts water overnight. The next day, wash well under cold running water. Place beans, ham hocks and stock in an enormous heavy pot. (Beans and ham hocks will be covered by 2 to 3 inches of stock.) Bring to a boil, skim and discard any scum that forms. Reduce heat to simmer. (If using canned beans, do as above, and add beans when the sausage is added.) Add bay leaves, thyme, cayenne and pepper. Simmer for 30 minutes while you prepare the vegetables and sausages.
2. In a skillet, brown the chorizo sausage. Add the andouille, tasso, onion and celery and cook until soft. Add the bell pepper, scallions and garlic and cook for 5 minutes more. Add the contents of the skillet to the red beans and continue to cook until they are soft and begin to break apart, about 1 hour.
3. Cook rice per instructions and serve red beans over the hot rice with hot pepper sauce to taste.

red beans, water, ham hocks, beef stock, bay leaves, thyme, cayenne pepper, ground black pepper, andouille sausage, chorizo sausages, ubc, onion, celery, red bell pepper, scallions, garlic, salt, rice, pepper sauce

Taken from www.epicurious.com/recipes/member/views/jo-sallade-s-red-beans-and-rice-52502591 (may not work)