Recipe: Arnaud's Restaurant Red Beans and Rice

ARNAUD'S RESTAURANT RED BEANS AND RICE

"This recipe is subject to as many interpretations as there are Creole cooks. Some cooks soak the beans overnight, some do not soak at all. Soaking rids the beans of that unfortunate extra kick that can give sensitive digestive tracts a problem."

2 pounds (4 cups) dried red beans, soaked overnight or rapid-soaked*
2 smoked ham hocks
1 bottle Abita Amber beer, or other local style beer (optional)
1 white or yellow onion, chopped
1 green bell pepper, stemmed, seeded and de-ribbed and chopped
2 stalks celery, chopped
1/2 cup chopped fresh parsley
10 cloves garlic, very finely chopped
2 tablespoons Worcestershire sauce
1 teaspoon dried oregano
2 teaspoons dried thyme
4 bay leaves
1 (3-inch) stick cinnamon (optional)
1 teaspoon freshly ground black pepper
1 teaspoon ground white pepper
1/2 teaspoon ground cayenne pepper
2 (2-inch) pieces salt pork, blanched for 5 minutes in boiling water
1 pound smoked sausage, such as andouille or Kielbasa, cut into 3-inch lengths
Water
Cooked white rice, for serving

In a large stock pot combine the prepared (soaked and drained) beans, ham hocks, beer, vegetables, all the seasonings, salt pork and sausage. Add one gallon of water (be sure the water covers the beans by at least 2-inches). Place over high heat and bring the water to a boil. Reduce the heat and simmer, partially covered, for3 hours.

Remove and discard the cinnamon stick. Remove the ham hocks. When the hocks are cool enough to handle, pick off the meat. Discard the skin and bones.

Return the meat to the pot and simmer for about 1 hour more, until the beans begin to break down. If desired, reduce the heat to very, very low and simmer for another hour, for a total of 5 hours,

For the best flavor, cool to room temperature, cover, and refrigerate overnight.

TO SERVE:
Remove one cup of beans and mash; return them to the pot. Warm through over low heat, stirring occasionally. If the beans seem too thick, thin with water or chicken stock to the desired consistency.

Ladle over white rice. (Red beans and rice are also served with fried chicken or pork chops.)

*RAPID-SOAK METHOD: Forget to soak those beans overnight? Cover with cold water and bring to a rapid boil. Boil for 5 minutes, then turn off the heat, cover, and let stand for one hour. Rinse thoroughly with cold water (change the water two or three times) and proceed with the recipe.

Serves a crowd
Source: Arnaud's Restaurant Cookbook by Kit Wohl and David Spielman