New Orleans Red Beans and Rice

• Gluten free

• Meat

  • 1/2 lb Andouille sausage, smoked
  • 1/2 lb Ham, smoked
  • 1 Meaty ham bone, large

• Produce

  • 6 Bay leaves
  • 1 lb Beans, dried red
  • 6 Garlic cloves
  • 2 Jalapenos
  • 1 Onion, medium
  • 1 Scallions, thinly slice
  • 2 tsp Thyme, dried seeds
  • 1 Tomato

• Condiments

  • 1 Hot sauce
  • 2 tbsp Mustard, whole grain

• Pasta & Grains

  • 1 White rice

• Baking & Spices

  • 1/2 tbsp Black pepper
  • 1 tsp Cayenne pepper
  • 1 tbsp Kosher salt

• Oils & Vinegars

  • 1/4 cup Red wine vinegar

Found on howtofeedaloon.com

Description

Ingredients

• 1 lb dried red beans
• 1 large, meaty ham bone (or use a bone from a cooked pork butt roast)
• 6 bay leaves
• ½ lb smoked andouille sausage, chopped into ½-inch dice (a generous cup)
• ½ lb smoked ham, chopped into ½-inc dice (a generous cup)
• 1 medium onion, diced
• 1 tomato, diced
• 2 jalapenos, stemmed, seeded, and finely chopped
• 6 garlic cloves, minced
• 2 tablespoons whole grain mustard
• ¼ cup red wine vinegar
• 1 tablespoon Kosher salt
• 2 teaspoons dried thyme seeds
• ½ tablespoon black pepper
• 1 teaspoon cayenne pepper
• Steamed white rice, for serving
• Scallions, thinly slice, for garnish
• Hot sauce

Directions

• Put the dried beans in a large pot of water (the beans should be covered by at least 2 inches of water).
• Soak the beans overnight and then drain.
• Combine the beans, 1 gallon plus 2 cups water, the ham bone, and bay leaves in a large stock pot and bring to a simmer over medium heat.
• Meanwhile, in a large skillet, cook the sausage and ham over medium-high heat until crispy and brown, about 8 minutes.
• Add the onion and cook until softened, 5 minutes more.
• Add the tomato, jalapenos, garlic, mustard, vinegar, salt, thyme, black pepper, and cayenne and continue to cook until the mixture is hot and the ingredients have softened, an additional 5 to 8 minutes.
• Scrape the sausage mixture into the pot of beans.
• Simmer slowly, uncovered, stirring occasionally, until creamy and tender, about 3 hours.
• Approximately 10 minutes before the beans are done, use a wooden spoon to smash some of the beans against the inside of the pot.
• Remove the bones and bay leaves.
• Serve over hot steamed white rice with sliced scallions and hot sauce.
• Enjoy!