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
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
1 Lg. onion, chopped
6 cups water
2 cloves garlic, chopped
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!
- 3 tablespoons olive oil, divided
- 4 cups 1/2-inch cubes peeled butternut squash (from 2 1/4 pounds squash)
- 3 cups 1/2-inch-wide slices leeks (white and pale green parts only)
- 1 tablespoon chopped fresh thyme
- 2 cups arborio rice
- 4 14-ounce cans (or more) vegetable broth
- 1 cup chopped fresh basil
- 3/4 cup freshly grated Parmesan cheese plus additional (for serving)
- Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add squash and sauté until beginning to soften and brown around edges, about 5 minutes. Transfer squash to medium bowl.
- Reduce heat to medium; add remaining 1 tablespoon oil, leeks, and thyme to same pot and stir until tender but not brown, about 5 minutes. Add rice and stir 1 minute. Add 1 cup broth and simmer until absorbed, stirring frequently, 3 to 4 minutes. Add remaining broth by 1/2 cupfuls, allowing each addition to be absorbed before adding next, stirring often, about 15 minutes. Return squash to pot. Continue to cook until rice is just tender but still very creamy, stirring gently and often, about 10 minutes longer (about 25 minutes total cooking time). Remove from heat. Stir in basil and 3/4 cup freshly grated Parmesan cheese. Season to taste with salt and pepper. Transfer to large bowl and serve with additional Parmesan cheese.