Him being from Louisiana...He ought to know..
|1 tablespoon||shortening (or as needed)|
|1||white onion (chopped)|
|3 cloves||garlic (chopped)|
|1||green bell pepper (chopped)|
|1 pound||dried red beans|
|1||smoked ham hock|
|1 pound||smoked sausage (cut into bite-sized pieces)|
|2 stalks||celery (chopped)|
|1 tablespoon||creole seasoning (such as Tony Chachere's®)|
|½ teaspoon||dried thyme|
|½ teaspoon||dried sage|
|1 dash||hot pepper sauce (such as Tabasco®, or to taste, optional)|
|3 cups||white rice (cooked)|
- Melt shortening in a skillet over medium heat. Cook and stir onion, garlic, and bell pepper in hot shortening until tender, 5 to 7 minutes.
- Combine water, red beans, and ham hock in a large pot; bring to a boil. Stir onion mixture into the water; add smoked sausage and celery to the boiling water; return to a boil. Stir bay leaves, Creole seasoning, thyme, and sage into the boiling water. Reduce heat to low, place a cover on the pot, and simmer until the beans are tender, about 5 hours.
- Remove and discard ham hock and bay leaves; stir in hot pepper sauce and serve over white rice.
No complaints from niece Beverly
And if they like it...It's all good! Good Job Olivia...
Enjoy...Eat well my friends!