New Orleans Red Beans and Rice with Andouille Sausage
1 pound dried red kidney beans
1 tablespoon Canola oil
1 large onion, chopped
5 stalks celery, diced
1 bell pepper, chopped
6 cloves garlic, minced
1 large smoked ham hock
1 1/2 pounds smoked Andouille sausage, sliced
1 teaspoon dried thyme leaves
2 bay leaves
Tabasco sauce to taste
Few dashes of Worcestershire sauce to taste
Creole seasoning to taste
Salt and pepper to taste
White long grain rice
Soak the beans overnight in cool water. The next day, drain and add fresh water to cover beans in Dutch oven. Bring to a boil, then reduce to medium-high heat and simmer for 45-60 minutes or until tender, but not falling apart. Drain.
Meanwhile, add oil to a skillet and saute onions, celery and bell pepper until translucent, about 8-10 minutes. Add garlic and saute for 2 more minutes, stirring occasionally. Add sauteed vegetables to beans, ham hock, sausage, seasonings, and just enough water to cover.
Bring to a boil, then reduce heat to a low simmer. Cook for 2 hours at least, preferably 3, until the gravy gets creamy. Adjust seasonings as you go along. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot.
If the gravy does not get to the right consistancy, you can scoop some of the beans out and mash them, then return them to the pot and stir. Note: it's not considered cheating:)
Serve over long-grain rice.