Food Network: Creole-Style White Beans and Andouille Sausage over Rice

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Creole-Style White Beans and Andouille Sausage over Rice
Recipe courtesy Emeril Lagasse

Ingredients
2 tablespoons vegetable oil
1 ham hock, skinned and scored
1 cup chopped yellow onion
1/2 cup chopped celery
1/2 cup chopped bell pepper
2 bay leaves
3 sprigs fresh thyme
1 tablespoon minced garlic
1 pound dried white navy, cannellini, or great Northern beans, rinsed and sorted
over, soaked overnight and drained*
8 to 10 cups chicken stock or water

Salt
Cayenne pepper, to taste
1 pound andouille or other smoked pork sausage, cut into 2-inch lengths
Cooked white rice, for serving
Louisiana red hot sauce, for serving

Directions
Heat the oil in a large heavy saucepan over medium
high heat. Add the ham hock, onions, celery, and bell pepper and cook, stirring,
until the vegetables are soft, 4 to 5 minutes. Add the bay leaves, thyme, and
garlic, and cook, stirring, for 2 minutes. Add the beans and chicken stock and
bring to a boil. Reduce the heat so that the beans just simmer and cook, uncovered
and stirring occasionally, until the skin on the beans is tender and the beans
begin to soften, about 2 hours. Season, to taste, with salt and pepper. Add the

sausage and continue to cook, stirring occasionally, until the beans are soft and
creamy, about 1 hour longer*. (If desired, the ham hock can be removed at this
point and either discarded or, when cool enough to handle, the meat can be removed
from the bone and returned to the beans and the bone and skin discarded.) Remove
the bay leaves and thyme sprigs and serve the beans and sausage over hot white
rice.

Pass the hot sauce at the table for guests to use at their own discretion.

*The cooking time for dried beans can vary greatly depending on the type of bean
as well as the freshness. Salt should not be added until after the skins on the
beans soften.