Thursday, December 16, 2010

Red Beans and Rice a la Phelps

I just started a new job on Monday and today was the office's annual holiday potluck. Timing worked out great; I was able to meet the whole office and bond over food. The stand out dish was my co-worker's red beans and rice. It was hearty, spicy and I had three helpings. He was kind enough to share his mother's recipe. He prefers doubling the hot sauce portion and uses Frank's Red Hot. Super tasty.

Red Beans and Rice A La Phelps

6 servings:

1 LB dried red chili (little red) beans, washed and picked over
1 ham hock with lots left on
1 lb Andouille Sausage, cut into 1” pieces
.5-1lb bacon
1 Lg. onion, chopped
6 cups water
2 cloves garlic, chopped
Bay leaf
to taste: hot sauce (3 glugs) and Worchester sauce (3 glugs) salt (only add after beans are soft, you may not need with ham and bacon)

bring water to boil. add beans. Cook 2 minutes. Turn off and cover for 1 hour or overnight.
bring back to boil. add all ingredients except salt and rice. Cook @ 3 to 4 hours. Remove hocks and take the meat off the bone. Add it back to the pot. Mash some beans to thicken. Add salt to taste (not too much!)

Serve over rice.

Optional but great additions: chipotle chilis in adobo sauce, fresh hot sausage (1 lb.)
May be doubled. Freezes well!

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