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.