Red Beans and Rice

A magical concoction of red beans, smoked ham hocks, herbs and vegetables. Lot’s of ingredients but all in one pot and it simmers away for hours and the house smells divine!

Ingredients:
Serves 4

• 1 lb dried red beans
• 2 smoked ham hocks
• 2 quarts of water
• 1 large onion, chopped
• 1 stalk of celery, chopped
• 1 small green pepper, chopped
• 4 cloves garlic, minced
• 3 bay leaves
• 1/2 cup chopped parsley
• 2 thyme sprigs
• 1/4 tsp cayenne pepper
• 1 tsp sugar
• 1/2 tsp dried oregano
• 1- 14 oz can whole tomatoes, drained and chopped up
• 1 Tbs Worcestershire sauce
• 3 tsp salt
• 3 -4 chopped green onions for garnish

Directions:

Soak dried beans overnight in a large bowl of water (in the refrigerator) Drain the beans and put them in a large heavy pot with the ham hocks, adding enough cold water to cover, about 2 quarts.
Add the onion, celery, green pepper, garlic, bay leaves, parsley, thyme, cayenne, sugar, oregano, tomatoes, Worcestershire and salt, stir to combine.
Simmer, uncovered, until the beans are very tender, about 3 hours or so. Stir the beans occasionally to prevent burning. If beans appear too dry towards the end, add about 1/2 cup or so of water. Discard the thyme stems and the bay leaves.
Mash about 1 cup of the cooked beans against the side of the pot with a wooden spoon and add salt and cayenne if needed.
Ladle into bowls over white rice and garnish with green onions. Enjoy!