Red Beans and Rice

Fortified Red Beans with Vitamins A,B,C and O

 (Andouille, Bell pepper, Celery, and Onion! )

Prep Time: 4 hours and 30 minutes

Cook Time: 2 hours

Serving Size: 8

Beans:
1 lb. small Red Bean (soak 4 hours)

3 Smoked Ham Hocks or Ham Bone

1 medium Yellow Onion, finely chopped

2 Bay Leaves

2 teaspoons of Salt

The Rest of the Deliciousness: 

12 ounces Andouille sausage links, cut into 1/4 inch slices

1 cup Yellow Onion, chopped

1 cup Green Bell Pepper

1 cup Celery, chopped

3 cloves Garlic, minced

1 tablespoon lite Olive Oil or Vegetable Oil

1 tablespoon Chili Powder

1 teaspoon Paprika

1 teaspoon Salt

1 teaspoon Pepper

Rice, to your preference

Rinse and sort dried beans. In a bowl, cover beans with water and soak 4 hours. 

In a large stockpot, add soaked beans with their water, ham hocks, onion, bay leaves and salt, adding water if necessary to cover beans by at least 1 inch. Bring to a rolling boil for 15 minutes, then reduce heat and cook for 1.5 hours on high simmer. Add water if necessary to maintain water level above beans. 

In a large skillet, heat oil and lightly sauté onion, bell pepper, celery, garlic, and sausage. Season with chili powder, paprika, salt, and black pepper. 

After 1.5 hours or when beans become fork tender (soft), remove 1 cup of beans and mash with potato masher or fork and return to pot. Add sautéed vegetables and sausage and continue to simmer for 45 minutes, stirring occasionally. Watch for desired consistency which should be a thick bean gravy. Add additional salt to taste.  Serve over hot rice.

Submitted By: Stewart Hooper, EMT

Alabama, USA

Contest: Nationwide EMT