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Red Beans And Rice De Guise

Ask your butcher to cut the ham hocks.

Type: Rice, Vegetables
Courses: Main Course
Serves: 8 people

Recipe Ingredients

2 1/2 cups 400g / 14ozDried red kidney beans - rinsed, picked over
1/2 oz 14gDried porcini mushrooms
  = (available at Italian markets and
  Specialty foods stores)
1 1/2 cups 355mlBoiling water
1 1/2 tablespoons 22mlOlive oil
1 tablespoon 15mlOnion - chopped (large)
2   Celery stalks - chopped
1   Green bell pepper - chopped (large)
2   Garlic cloves - crushed
1/4 cup 36g / 1.3ozFinely-chopped fresh parsley
2 1/2 tablespoons 37mlChopped fresh tarragon
  = (or 2 tspns dried tarragon, crumbled)
2 teaspoons 10mlMinced fresh rosemary
  = (or 1 tspn dried rosemary, crumbled)
3   Bay leaves
3 oz 85gButton mushrooms - sliced
3   Beef broth - (14 1/2 oz)
4 cups 948mlWater
1 3/4 lbs 794g / 28ozSmoked ham hocks - cut into pieces
3 tablespoons 45mlButter
1 1/2 lbs 681g / 24ozSmoked sausage
  = (such as kielbasa or andouille)
  Hot pepper sauce
  = (such as Tabasco)
  Cayenne pepper
4 cups 640g / 22ozLong-grain rice - freshly cooked
1/4 cup 36g / 1.3ozChopped fresh chives
1/4 cup 36g / 1.3ozChopped fresh parsley

Recipe Instructions

Place beans in large bowl with enough cold water to cover by 3 inches. Let stand overnight. Drain beans.

Place dried mushrooms in bowl and pour 1 1/2 cups boiling water over. Soak until softened, about 15 minutes. Transfer mushrooms to bowl using slotted spoon. Strain soaking liquid through sieve lined with paper towel; reserve. Thinly slice mushrooms.

Heat oil in heavy large pot over medium heat. Add onion, celery, bell pepper, garlic, 1/4 cup parsley, tarragon, rosemary and bay leaves. Cook until vegetables are translucent, stirring occasionally, about 10 minutes.

Add button mushrooms and saute 3 minutes. Mix in kidney beans, porcini mushrooms, reserved mushroom soaking liquid, broth, 4 cups water and ham hocks. Bring to boil. Reduce heat, cover partially and simmer 1 hour.

Meanwhile, melt 3 tablespoons butter in heavy large skillet over medium heat. Add sausage and cook through, turning frequently, about 10 minutes. Transfer sausage to paper towels using tongs and drain. Cut into 1-inch-thick slices.

Add sausage to bean mixture in pot. Simmer uncovered until beans are very tender, stirring frequently, about 45 minutes. Season with hot pepper sauce and cayenne. Remove ham hocks. Discard bones. Cut meat into bite-size pieces and return to pot. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before serving.)

Spoon rice into bowls. Ladle beans over. Garnish with chives and parsley.

This recipe yields 8 servings.

Source:
Bon Appetit, October 1991

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