Beans and Rice
I grew up very poor in the Southern United States. When I was young, beans, rice, and very cheap cuts of meat were staples of our diet. They were inexpensive and filling. I make my beans with either pinto or red beans. I use ham hocks, left over ham bones (with lots of meat still attached), diced ham, or andouille sausage. In this recipe I will use andouille sausage and ham. Feel free to use any of the above meats when available.
Ingredients
2 cups dry pinto or red beans sorted, washed and soaked
1/2 to 1 pound andouille sausage cut into bite size pieces
1/2 pound ham cubed into small pieces
1 medium-sized yellow onion diced
1 bell pepper, stem, and seeds removed and diced
3 to 4 stalks celery, peeled and diced
2 jalapeno peppers, stem, and seeds removed and diced
1 tbsp minced garlic
2 cubes knorr chicken bouillon
1 tsp ground black pepper
1 tsp dried oregano
1 tsp kosher salt
6 to 7 Cups Water (depending on the size of the pot and amount of meat)
Preparation
Brown the sausage and ham in a large stove-top pot if using or a large skillet with a little bit of vegtable oil.
Once browned and slightly blackened add the vegetables and soften.
If using a large stove-top pot add the beans that have been sorted, washed, and soaked.
If using a Crock-Pot put meat, vegetables, and beans in the crock-pot.
Add the garlic, seasonings, bouillon, and water.
Cover the crock-pot, then set in on high for 4 to 6 hours, 10 to 12 hours on low.
If stove-top bring to a boil then place on low, cover and simmer for 60 to 90 minutes or until the beans are soft.
Serve beans with rice and fresh hot cornbread.
Enjoy!
Note: If using ham hocks, when done remove the ham hocks and test the beans for desired softness. When the ham hocks have cooled enough to handle, place on a cutting board and remove the meat. Chop the meat and place back into the pot of beans.
Keywords: Side Main
