Ingredients

  • 454 grams Red beans, soak overnight w/ 1 tsp baking soda, (=1 lb)
  • 10 cups chicken stock
  • 300 grams celery, chopped, (=2 1/2c)
  • 2 cups onions, finely chop, (=2c)
  • 200 grams green bell pepper, finely chop, (=2c)
  • 5 bay leaves
  • 2 teaspoons dried thyme
  • 2 tablespoons fresh parsley, finely chop
  • 2 cloves garlic, mashed
  • 1 ½ teaspoons dried oregano
  • 1 teaspoons cayenne
  • ½ teaspoon black pepper
  • 454 grams ham bones, (=1 lb)
  • 454 grams ham, cube, not smoked (=1 lb)
  • 454 grams sausage, Hillshire Farms, (=1 lb)

Directions

1. Drain red beans and rinse well. Place ham hocks, 10 cups stock, celery, onions, bell peppers, bay leaves and seasonings in large pot. Cover and bring to boil. Reduce heat and simmer 2 hours, stirring occasionally. Add drained beans and 4 cups stock to pan. Bring to boil, reduce heat, and simmer 1 hour. Stir occassionally. Ham hocks should be falling off bone and beans tender.
2. Stir in sausage with 2 cups more stock and simmer 20 minutes. Stir occassionally.
3. Season to taste. Serve over cooked rice with Tabasco sauce on the side and lots of crusty french bread.
4. If you are doing this with cooked turkey or raw chicken and no ham hocks, meat only needs to cook 20 minutes. Therefore Make roux, add vegetables and bring to a simmer. Simmer for 1/2 hour then add meat and continue cooking for 20 minutes.

Notes
Notes:Replace 908 grams ham and bone with 1 small ham hock, unsmoked, per person.
Serving Ideas:Original serves 10.


Categories
Pork, hot, hotsoups, main courseAppetizer
Keywords
Pork, hot soup, ham, sausage
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