Red Beans and Rice
Ingedients:
6 cups water
1 pound dried small red beans or red kidney beans
4 tablespoons butter
1 cup finely chopped scallions, including about 3" of the green tops
1/2 cup finely chopped onion
1 teaspoon finely chopped garlic
2 one-pound smoked ham hocks (see Note at bottom)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 cups cooked long-grain rice
Preparation:
In a heavy saucepan, bring the water to a boil; add the beans and boil briskly, uncovered, for 2 minutes. Turn off the heat and let the beans soak for one hour. Drain the beans in a sieve set over a large bowl; measure the soaking liquid and add more water to make 4 cups, if necessary.
Melt the butter in a heavy 4- to 5-quart casserole set over moderate heat. When the foam begins to subside, add 1/2 cup of the scallions, the onions and the garlic. Cook, stirring frequently, for about 5 minutes, or until the vegetables as soft and translucent but not brown.
Stir in the beans and their liquid, the ham hocks, salt and pepper. Bring to a boil over high heat; reduce to low and simmer, partially covered, for about 3 hours or until the beans are very soft. Check the pot occasionally and, if the beans seem dry, add up to 1 cup more water, a little bit at a time. During the last 30 minutes of cooking, stir frequently and mash the softest beans against the sides of the pan to form a thick sauce for the remaining beans.
Transfer the ham hocks to a plate. Cut the meat from the bones and remove and discard the skin, fat and gristle. Cut the meat into 1/4 inch cubes and return to the beans.
Check for seasoning; serve into a large heated tureen or individual soup bowls. Put the rice and remaining 1/2 cup scallions in separate bowls and serve with the beans.
Serving size: 4
6 cups water
1 pound dried small red beans or red kidney beans
4 tablespoons butter
1 cup finely chopped scallions, including about 3" of the green tops
1/2 cup finely chopped onion
1 teaspoon finely chopped garlic
2 one-pound smoked ham hocks (see Note at bottom)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 cups cooked long-grain rice
Preparation:
In a heavy saucepan, bring the water to a boil; add the beans and boil briskly, uncovered, for 2 minutes. Turn off the heat and let the beans soak for one hour. Drain the beans in a sieve set over a large bowl; measure the soaking liquid and add more water to make 4 cups, if necessary.
Melt the butter in a heavy 4- to 5-quart casserole set over moderate heat. When the foam begins to subside, add 1/2 cup of the scallions, the onions and the garlic. Cook, stirring frequently, for about 5 minutes, or until the vegetables as soft and translucent but not brown.
Stir in the beans and their liquid, the ham hocks, salt and pepper. Bring to a boil over high heat; reduce to low and simmer, partially covered, for about 3 hours or until the beans are very soft. Check the pot occasionally and, if the beans seem dry, add up to 1 cup more water, a little bit at a time. During the last 30 minutes of cooking, stir frequently and mash the softest beans against the sides of the pan to form a thick sauce for the remaining beans.
Transfer the ham hocks to a plate. Cut the meat from the bones and remove and discard the skin, fat and gristle. Cut the meat into 1/4 inch cubes and return to the beans.
Check for seasoning; serve into a large heated tureen or individual soup bowls. Put the rice and remaining 1/2 cup scallions in separate bowls and serve with the beans.
Serving size: 4
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