Southern Red Beans

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 1 lb dried red beans, rinsed and picked over
• 6 ounces salt lamb
• 1/2 lb andouille sausage, sliced
• 1 medium yellow onion, chopped
• 1 green bell pepper, chopped
• 3 celery ribs, chopped
• 3 garlic cloves, chopped
• 1/2 teaspoon black pepper, freshly ground
• 1/2 teaspoon cayenne
• 3 bay leaves
• 5 cups chicken stock
• 5 cups water
• 1 smoked ham hock

Recipe

• 1 in a large bowl or pot add the beans and cover with water by 2 inches.
• 2 soak for 8 hours or overnight.
• 3 drain and set aside.
• 4 in a large skillet over medium-high heat cook the salt lamb until cooked through.
• 5 remove the salt lamb leaving the grease in the skillet.
• 6 add the onions, celery and bell peppers to the grease in the skillet.
• 7 season with the black and cayenne pepper, and cook, stirring, until the vegetables are soft, about 4 minutes.
• 8 add the bay leaves, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes.
• 9 6add the garlic and cook for 1 minute.
• 10 add the beans, salt lamb, stock and water, stir well, and bring to a boil. reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (should the beans become too thick and dry, add more water, about 1/4 cup at a time.).
• 11 remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot.
• 12 continue to cook until the beans are tender and creamy, 15 to 20 minutes.
• 13 remove from the heat and remove the bay leaves.
• 14 serve over rice.