Food Network: Red Beans and Rice

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Red Beans and Rice
Recipe courtesy Emeril Lagasse

Ingredients
2 tablespoons vegetable oil
2 cups chopped onions
1/2 cup chopped celery
1/2 cup chopped bell peppers
4 bay leaves
4 sprigs fresh thyme
1 pound smoked ham hocks
1/2 pound boiled picked pork meat
1 pound dried red beans, rinsed and sorted over, soaked and drained
3 tablespoons chopped garlic
10 cups chicken stock, or water

4 cups cooked white rice
1/4 cup chopped green onions

Directions
In a large saucepan, heat the oil. When the oil is
hot, add the onions, celery, and bell peppers to the saucepan. Season the
vegetables with salt and cayenne. Saute the vegetables for 5 minutes, or until the
vegetables start to wilt. Add the bay leaves, thyme, ham hocks, and pork meat and
saute for 5 to 6 minutes. Add the beans, garlic, and stock or water. Bring the
liquid up to a boil and reduce to a simmer. Cook for about 2 hours, uncovered. Add
more stock or water if the mixture becomes dry and thick. Use a wooden spoon to
mash 1/4 of the mixture. Continue to cook, stirring occasionally, for about 1 1/2
hours, or until the beans are tender and creamy. Add more liquid if it is too
thick. The mixture should be soupy, but not watery. Remove the bay leaves and

thyme sprigs. To serve ladle into bowls with rice. Garnish with green
onions.