Red Beans & Rice

Ingredients

• 1 lb dry red beans
• 2 yellow onions, chopped
• 1 large bell pepper, chopped
• 2 stalk celery, chopped
• 1 carrot, chopped
• 4 large cloves garlic, chopped
• 2 jalapeño pepper, seeded and diced
• 4 green onions
• 2 bay leaves
• 2 lb jalapeno smoked sausage
• 2-3 lb Chinese-style pork spare ribs
• 1-1½ lb andouille or tasso (optional)
• 2 tbs bacon grease
• 2 tsp salt
• 1½ tsp Cajun seasoning
• ½ tsp cayenne pepper
• ½ tsp white pepper
• ½ tsp black pepper
• pinch sugar
• 7-8 C vegetable stock or water

Directions

1. Soak Beans: Rinse beans and soak overnight in enough water to keep them covered.
2. Prep Meats: Cut meats into medium chunks. Season ribs with salt, pepper, and garlic.
3. Brown Meats: Brown ribs in bacon fat over medium-high until well colored; remove. Brown remaining meats in the same pot to build fond.
4. Cook Veggies: Add onions, bell pepper, celery, and carrots. Sauté until translucent, 10-15 minutes; deglaze with white wine if the pan dries.
5. Build Stew: Add garlic, soaked beans, dry seasonings, and return meats to the pot.
6. Simmer: Add stock or water to cover ingredients by ½–1" (about 8 cups). Bring to a boil, then reduce heat and simmer 2-3 hours, checking after 1½ hours, until beans are tender and rib meat falls off the bone.

Chef's Notes

• Simmer 5 cups water with vegetable scraps and 1 tbs Better Than Bouillon (vegetable) while cooking the dish. Strain and add water to make 8 cups total. This creates a deeply flavorful stock.
• For more spice, add jalapeño membranes and seeds to the stock while it simmers.
• Substitute low-fat ham or turkey ham and turkey smoked sausage. You may need a little added oil to prevent sticking and extra Cajun seasoning, as leaner meats are usually less seasoned.

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