1 lb dried red beans 2 sticks butter
2 C finely chopped onions 2 T minced garlic
2 C finely chopped celery
2 C finely chopped bell pepper
1 lb smoked sausage, cut into 2-1/2 inch pieces
2-4 smoked ham hocks
Cover the red beans with water and soak overnight.
Melt 1 stick of butter in a 7-qt saucepan over medium heat. Add the onion and garlic and saute til translucent. Add celery, bell pepper and sausage, cooking until vegetables are tender and fat has rendered from the sausage, about 10 minutes.
Drain beans and add to the pot with ham hocks. Cover with water and bring to a simmer. Cook until the beans are soft, about 2.5 hours, stirring often to make the beans creamy.
Remove ham hocks, cutting meat from bone and adding to red beans. Stir in remaining stick of butter (optional). Serve over hot rice!
Jeffrey’s wife, Pam, served this and it was hit! She couldn’t bear to add the 2nd stick of butter … but I will! And remember, Monday in S. LA is red beans & rice day!
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