Cajun Red Beans and Rice

Ingredients

• 454 gBean
• 1800 gPork knuckle
• 200 gCelery
• 300 gOnion
• 300 gBell pepper
• 1 gBay leaf
• 24 gGewürz
• 15 mlChili sauce
• 800 gRice
• 2400 mlWater

Instructions

1. 1

   Soak beans

   • Place the dry red beans (454 g) in a bowl and cover with cold water. Soak overnight (at least 8–12 hours).
   • Next day, drain and rinse the beans.
2. 2

   Cook ham hocks and vegetables

   • In a large pot combine smoked ham hocks (1,800 g), chopped celery (200 g), chopped onions (300 g), chopped bell peppers (300 g), 5 bay leaves, 3 tbsp Cajun seasoning (24 g) and 1 tbsp hot sauce (15 ml) with 2,400 ml water.
   • Cover, bring to a boil, then reduce heat and simmer about 60 minutes until the meat is very tender, stirring occasionally.
3. 3

   Simmer the beans

   • Remove ham hocks and set aside. Skim off excess fat and discard.
   • Remove much of the liquid from the pot leaving enough to cover the soaked beans. Add drained beans and simmer about 45 minutes until beans begin to break and the liquid becomes creamy. Stir frequently and add liquid as needed to keep beans covered.
4. 4

   Finish and serve

   • Return the ham hocks to the pot and cook another 45 minutes to meld flavors.
   • Heat the cooked rice (800 g). On a serving platter mound rice at one end (about 150 g per serving), place ham hocks at the other end and spoon about 200 g beans per serving in the middle. Serve immediately.