Red Beans (Creole)

Ingredients

• 500 g dried small red beans (or kidney beans - soaked 12 hours, drained)
• 1 smoked ham hock (about 800 g)
• 300 g andouille sausage (sliced 1 cm thick)
• 2 tablespoons vegetable oil
• 1 onion (large, chopped)
• 3 sticks celery (chopped)
• 1 green bell pepper (large, chopped)
• 6 garlic cloves (crushed)
• 3 bay leaves
• 1 tablespoon dried thyme (or 4 sprigs fresh)
• 1 teaspoon Creole seasoning (or smoked paprika + cayenne + oregano)
• 1 teaspoon ground black pepper
• 1 ½ teaspoons salt (to taste, added late)
• 2 ½ litres hot stock
• 2 tablespoons hot pepper sauce (Tabasco or Crystal - to serve)

To serve

• 6 servings cooked white rice
• Chopped spring onions

Method

Stage 1 - Trinity

1. Heat the oil in a wide tall pot over medium heat.
2. Add the onion, celery and bell pepper; cook 10 minutes until soft and gold.
3. Add garlic; cook 30 seconds.

Stage 2 - Ham hock and beans

1. Add the ham hock, drained beans, bay, thyme, Creole seasoning and pepper.
2. Pour in the hot stock; bring to a simmer.
3. Skim any foam.
4. Cover; cook on low 1 hour 45 minutes, stirring occasionally.

Stage 3 - Sausage

1. Add the sliced andouille; cook a further 30 minutes uncovered.

Stage 4 - Thicken

1. Lift the ham hock out; shred the meat off the bone; discard skin and bone.
2. With the back of a wooden spoon or a potato masher, mash about a quarter of the beans against the pot wall - they thicken the pot liquor naturally.
3. Return the shredded ham; stir.
4. Stir in salt; taste; adjust.

Stage 5 - Rest

1. Rest 15 minutes off the heat. The beans drink the liquor.

Stage 6 - Serve

1. Ladle over a generous mound of white rice in each bowl.
2. Scatter spring onion. Pass hot sauce at the table.