Monday, November 2, 2009

Butcher's Red Beans

1 1/2 lb red beans, dried
3 cups Onion, chopped
2 Bell Pepper, chopped
7 ribs Celery, chopped
4 tablespoons Jalapeno, seeded, minced
7 tablespoons Garlic, minced
2 teaspoons Onion powder
2 teaspoons Garlic powder
2 teaspoons Oregano leaves
1 teaspoon Thyme leaved
1 teaspoon Black pepper
1 teaspoon White pepper
1 teaspoon Cayenne pepper
5 teaspoons sweet Paprika
1/4 cup Extra Virgin Olive Oil
1 Ham hock, smoked
1 1/2 lb Andouille, cut in 1/4 moons
3 quarts Chicken stock or water (more or less)

Soak the beans overnight

Saute the Trinity (=onions, celery, bell pepper) with EVOO until the onions turn translucent.
Add jalapeno, spice + garlic and saute for 2 more minutes.
Add beans with hock, andouille + stock.
Simmer covered for 3 hours until very tender.

Serve with Louisiana rice.