Red Beans and Rice

Ingredients

1 lb dry red beans, washed and drained
water to cover the beans
2 Stoysich® Smoked Ham Shanks, cut into thirds
16 cups water in all
2 1/2 cups celery, chopped
2 cups white onion, finely chopped
2 cups green bell pepper, chopped
5 bay leaves
4 1/2 cups cooked rice
2 teaspoons white pepper
2 teaspoons dried thyme
1 1/2 teaspoon garlic powder
1 1/2 teaspoon dried oregano
1 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 teaspoon Tabasco sauce
1 lb Stoysich® Andouille Sausage, cut into 3/4 inch pieces

Directions

Cover beans with water and soak overnight.

Drain the beans and set aside. Place ham shanks in 10 cups of water with celery, onion, bell pepper, bay leaves and seasonings in a 5 1/2 quart saucepan; stir well. Cover and bring to a boil. Reduce heat and simmer until meat is tender, about 1 hour.

Add the drained beans and 4 cups of water; bring to a boil, reduce heat and simmer for 30 minutes, stirring often. Add the Andouille Sausage and simmer for about 35 minutes.

Remove bay leaves and serve immediately over a mound of cooked rice.

I DO NOT get any compensation, free stuff or acknowledgment for mentioning, using or linking to any specific products mentioned. They are for my reference only. Any product or ingredient in the recipe can be substituted with what you have available, a regional favorite or what you find delicious.

Credits
- The original recipe was a flyer on the meat counter at Stoysich®.