New Orleans Style Red Beans and Rice

Filed under: Entree: Pork, Side Dishes
By Deb

1 lb dried red kidney beans (I use an assortment including chick peas)
1/4 lb bacon
1 smoked pork hock
2 quarts water
3 med onions
Bunch of green onions
1 green pepper
2 large cloves garlic minced
2 cups fresh parsley
1 tsp red pepper flakes
1/2 tsp pepper
2 bay leaves
1/2 tsp each dried oregano and thyme
1 tbsp Worcestershire
1 lb smoked sausage
1/2 cup tomato sauce
4 cups cooked rice

Rinse and sort beans. Soak overnight.

Saute chopped bacon till crisp in very large heavy pot. Add beans, hock and water and simmer for 1 1/2 hrs.

In skillet saute sliced sausage till browned. Add chopped onions, green pepper and garlic till tender.

Add veg mixture to bean mix along with parsley, spices, tomato sauce and Worcestershire.

Cook for an additional 2-3 hrs on stove top or oven till beans are tender, adding water as needed. Adjust seasoning and serve over cooked rice.

* This recipe was Louis Armstrong's favourite.

I have made this omitting the pork hock as long as you have some good smoked bacon or sausage.