Cajun Red Beans and Rice
Cajun red beans and rice is a slow, smoky pot of beans cooked down with ham hocks until the liquid turns creamy. The recipe starts with an overnight soak, then builds flavor in two stages: first a seasoned ham and vegetable broth, then the beans simmered in a reduced portion of it. Plan on most of a day. The pot feeds six and keeps well for two or three days.
Instructions
Cover the red beans with water and leave them to soak overnight. Drain them before you start cooking.
Put the ham hocks, celery, onions, bell peppers, bay leaves and seasoning in a large saucepan with 10 cups of water. Cover the pan and bring it to a boil.
Lower the heat and simmer, stirring now and then, until the meat is fork tender. This takes about an hour from the point the water first boils.
Lift the ham hocks out and set them aside. Skim the fat off the liquid and throw it away.
Pour off a good share of the liquid, then add the drained beans and just enough of the liquid back to cover them. Simmer for about 45 minutes, stirring often, until the beans start to break up and the liquid turns creamy. Top up with reserved liquid whenever the beans are no longer covered.
If the beans begin to scorch on the bottom, stop stirring and move the mixture to a clean pan, leaving the scorched layer behind.
Return the ham hocks to the pot and cook for 45 minutes more. Serve right away.
On a heated serving platter, mound 3/4 cup of rice per serving at one end and place the ham hocks at the other. Spoon 1 cup of beans per serving into the middle.
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