Title: Red beans and rice 1
 Categories: E.
      Yield: 8 Servings
 
      2 tb Vegetable oil
      2 c  Chopped onions
    1/2 c  Chopped celery
    1/2 c  Chopped bell peppers
      4    Bay leaves
      4    Sprigs fresh thyme
      1 lb Smoked ham hocks
    1/2 lb Boiled picked pork meat
      1 lb Dried red beans, rinsed and
           Sorted over, soaked and
           Drained
      3 tb Chopped garlic
     10 c  Chicken stock, or water
      4 c  Cooked white rice
    1/4 c  Chopped green onions
 
  In a large saucepan, heat the oil.  When the oil is hot, add the
  onions, celery, and bell peppers to the saucepan.  Season the
  vegetables with salt and cayenne.  Saut‚ the vegetables for 5
  minutes, or until the vegetables start to wilt.  Add the bay leaves,
  thyme, ham hocks, and pork meat and saut‚ for 5 to 6 minutes.  Add
  the beans, garlic, and stock or water. Bring the liquid up to a boil
  and reduce to a simmer. Cook for about 2 hours, uncovered. Add more
  stock or water if the mixture becomes dry and thick. Use a wooden
  spoon to mash 1/4 of the mixture. Continue to cook, stirring
  occasionally, for about 1 1/2 hours, or until the beans are tender
  and creamy.  Add more liquid if it is too thick.  The mixture should
  be soupy, but not watery.  Remove the bay leaves and thyme sprigs. To
  serve ladle into bowls with rice.  Garnish with green onions.