Red Beans and Rice

Chef Jeff S's Note:

Traditionally this Southern dish uses ham hock, which is very tasty. I’ve found, however, that ham shank is less salty, very flavorful and has plenty of meat. If your meat person gives you a choice try the shank portion.

• Total Time: 3 hrs 40 mins
• Prep Time: 10 mins
• Cook Time: 3 hrs 30 mins

Ingredients:

Servings: 6

• ½ teaspoon onion powder
• ½ teaspoon paprika
• ½ teaspoon cayenne pepper
• ½ teaspoon white pepper
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• 2 bay leaves
• 1 large onion
• 1 large green bell pepper
• 3 stalks celery
• 1 lb ham shank
• 6 cups water
• 1 ½ cups dried red beans
• 2 links sausage
• 1 tablespoon olive oil

Directions:

1. Combine all seasoning mix and set aside.
2. Chop all vegetables, divide in half and set aside.
3. Heat a large stock pot for 3-4 minutes over high heat. Add oil, half of vegetables and seasoning mix. Reduce heat to medium and cook for 8 minutes, stirring occasionally. Add 1 cup of water and stir up any brown bits on the bottom of the pot. Add remaining water, ham shank and beans. Return to boil, reduce heat to simmer and cook for 1 hour, covered.
4. Remove ham shank and let cool on a plate. Uncover and increase heat to slow simmer and cook beans for 1 more hour. Salt and pepper to taste. Add extra water as needed. After ham shank is cool enough to handle remove meat and discard bone. Chop sausage and combine with ham shank meat.
5. After beans have cooked for 1 more hour, add meat and remaining vegetables. Salt and pepper to taste. Cook for another 30 minutes or until beans are tender and sauce is thick.