BROWSE THE COLGIN COOKBOOK

RINGS OF FIRE SPICY RED BEANS AND RICE

Number of Servings: 4 to 6

Ingredients:
2 cups dried red beans
2 medium ham hocks
12 cups water
1 tablespoon butter
4 chopped garlic cloves
1 large yellow onion, diced
¾ cup chopped celery
1 teaspoon dried thyme, or
1 tablespoon fresh thyme
2 bay leaves
1 lb andouille sausage, diced
2 cups peeled tomatoes
½ cup liquid hot pepper sauce
½ teaspoon COLGIN NATURAL LIQUID SMOKE
2 cups cooked rice

Instructions:
Soak the beans overnight. In a large pot, bring the water and ham hocks to a simmer. In a skillet, melt the butter. Add the garlic, onion, celery, thyme and bay leaves. Saute’ for approximately 5 minutes until the onion and celery are soft. Add the vegetable mixture to the pot with the ham hocks and simmer for 30 minutes. Add the soaked beans and sausage and simmer for 1 ½ hours, stirring occasionally and adding water if needed. Add the tomatoes, hot sauce and, if you like, liquid smoke and simmer for another 1 ½ hours. Remove the ham hocks and bay leaves before serving. Serve the red beans over the rice.