Evening Edge
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Red Beans and Rice
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IN THE KITCHEN WITH . . . VAN BLACK, Alpharetta
Nominated by sister Katie Black: "[Van] cooks every night for his wife and two kids. He loves creating gourmet spreads for holidays and entertaining family and friends. We grew up eating our stepdad's meals, who decided in the late 1960s that he wanted to learn to cook and bought Julia Child's 'The Art of French Cooking.' As he explained it at the time, 'If you can read, you can cook.' But my brother takes cooking to another level above just reading a recipe."
Hands on time: 30 minutes Total time: 3 hours and 30 minutes Serves: 8
Ingredients:
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1 pound dry red beans
1 medium yellow onion, diced
1 green bell pepper, diced
1 large rib celery, diced
1 medium carrot, diced
3 cloves garlic, chopped
1 ham hock
1 pound ham (Tasso if available), diced
1 pound hot sausage, such as andouille, sliced into rounds
1 pound smoked sausage, sliced into rounds
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon dried thyme
Salt to taste
Pepper to taste
Tabasco sauce to taste
1 to 2 dashes Worcestershire sauce
2 cups cooked rice
File powder for garnish
Instructions:
Rinse and pick over the beans well, removing any stones. Place in a large stockpot and cover with a few inches of water. Place over medium heat. Add the onion, bell pepper, celery, carrot and garlic, then add the ham hock. In a skillet, brown the ham and add it to the pot. In the same skillet brown the andouille and add it to the pot. Finally, brown the smoked sausage and add it to the pot. Add water, if necessary, to make sure everything is covered in liquid. Add the basil, oregano and thyme.
When the liquid comes to a boil, reduce the heat to simmer and cook for 2 to 3 hours, stirring occasionally to make sure nothing sticks to the bottom and adding water as necessary to keep all the solids covered in liquid. Cook until beans are desired tenderness --- anywhere from soft but still firm to falling apart. Cut away any meat from the ham hock and then discard the hock and fat. Season to taste with salt, pepper, Tabasco and Worcestershire.
Serve in bowls over rice; sprinkle with file powder.
When the liquid comes to a boil, reduce the heat to simmer and cook for 2 to 3 hours, stirring occasionally to make sure nothing sticks to the bottom and adding water as necessary to keep all the solids covered in liquid. Cook until beans are desired tenderness --- anywhere from soft but still firm to falling apart. Cut away any meat from the ham hock and then discard the hock and fat. Season to taste with salt, pepper, Tabasco and Worcestershire.
Serve in bowls over rice; sprinkle with file powder.
Notes:
Van Black likes to slice the two kinds of sausages differently -- one in big pieces, one in small -- so discriminating family members can tell the difference.
Nutrition:
Per serving: 831 calories (percent calories from fat, 53), 42 grams protein, 54 grams carbohydrates, 16 grams fiber, 49 grams fat (17 grams saturated), 124 milligrams cholesterol, 1,694 milligrams sodium.
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