New Orleans Red Beans and Sausage

Sausage and beans is a classic around the world. Subtle changes distinguish one area from another. This recipe is from New Orleans.

• 1/3 bunch chopped parsley
• 3 scallions, sliced
• 3 tablespoons olive oil
• 1 tablespoon vinegar

METHOD

Pick over beans to remove any stones. Rinse and put in large pot with water.

Add, ham hocks, onions, celery, garlic, bay leaf and a good dash of Tabasco and of Worcestershire sauce. Bring to a simmer and cook for 1 - 1/1/2 hours, stirring occasionally. Skim top every half hour.

Stir in sliced sausage. Simmer for one hour and taste for seasoning. Add salt and pepper to taste.

Remove 1/3 of the beans and puree in food mill or with food processor. Return to pot. Simmer another 1/2 hour or until beans are tender. Remove and discard ham hocks. You may use any meat that clings to the hocks.

While beans are cooking, whisk together parsley, scallions oil and vinegar.

When beans are done, top with dressing and serve. It is best on white rice.

Serves: 6 - 8

recipe from www.inmamaskitchen.com

Contributor: Joe Kirkpatrick

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