Today is red beans and rice day. There are many different recipes, many different variations. I rarely make it the same way twice. Today:
1 lb Red Beans (Not kidney beans). Soaked over night.
2 Smoked pork shanks
3 ribs Celery, chopped fine
2 Green Peppers, chopped fine
3 small onions (yellow), chopped fine
1 med. red onion, chopped fine
1 head of garlic ( drizzled w/ olive oil, roasted in 350 degree oven for 1 hour)
5 cloves of garlic, minced
2 heaping tsp. Cajun seasoning
Tasso ham
1/2 lb andouille sausage, sliced
1/2 tsp. hot pepper
4 bay leaves
dash or 2 of hot pepper sauce
salt
pepper
2 - 3 tsp. Epazote
Combine all but roasted garlic (it's still roasting), in a large stock pot. Cover with water. I also added a little thyme and oregano. Bring to a boil, then turn down to a simmer. Allow to simmer, uncovered, stirring occasionally until beans are cooked and sauce has thickened (about 3 hours). During the last 1/2 - hour - I'll remove the shanks and cut the meat off. Chop this and add back to beans. I'll also add some diced tasso ham and sliced andouille sausage. Add roasted garlic when its done. I'll serve this with rice and jalapeno corn bread.
This will provide great lunches at work for the next 2 days.
