Although Red Beans is a traditional New Orleans Monday Meal, we eat all types of beans and on any day. This week it is Pinto Beans. We cooked these on Sunday and used them all week in various ways from entrees to side dishes. Monday was traditional bean day since Monday was also wash day. It was easy to put a pot of beans simmering on the stove while completing other tasks like washing.
Mais C’est Bon!
Enjoy!!
- 1# Pinto Beans (dried)
- ¼# Smoked Sausage, cut in 2” lengths
- 1 Smoked Ham Hock
- 1 Tbl Olive Oil
- 1 Tbl Tasso, chopped
- ½ lg Onion, chopped
- ¼ lg Bell Pepper, chopped
- 1 lg clove Garlic, chopped
- 1 stalk Celery, chopped
- 2 Bay Leaves
- 10-12 cups Water
- Salt and Pepper
Sort and rinse beans. Place beans in large bowl and cover with water, let sit at least 1 hour.
In a large cast iron or other heavy pot, sauté chopped vegetables and Tasso in olive oil, approximately 5 minutes or until soft. Add beans, water, bay leaf, ham hock, ½ tsp salt, and ¼ tsp pepper bringing to a boil. Lower heat to medium low and simmer for approximately 3 hours or until beans are tender. Add smoke sausage toward end of cooking time. Adjust salt and pepper to taste.
While beans are cooking, cook a pot of rice. If you are not a rice cooker, the bag rice is easy to cook, just boil, and it comes in both white and brown varieties.
