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Cajun Red Beans and Rice
As with other Cajun recipes in this collection this one is fairly spicy, in keeping with tradition. To tame it down simply reduce the amount of pepper (red, white, black) by half. This is better than simply omitting one of the types of pepper because all three play a distinct role in the character of Cajun cooking.
Prepare the beans by either soaking in water overnight OR bring beans, covered in water, to a boil, simmer for 2 minutes, remove from heat and allow to sit for one hour, covered.
Drain beans. Add remaining ingredients (except salt - see note below) to pot along with just enough broth to cover the bean. Bring to a boil and simmer until beans are tender, approximately 2-3 hours. During the simmering keep a loose cover on the pot and stir frequently, scraping the bottom of the pot as you stir. Add stock from time to time as needed to keep beans submerged.
While the beans are simmering brown the Andouille in butter over high heat for 3-4 minutes. Drain the excess oil and set aside.
After about an hour and a half the ham hock should be removed and allowed to cool. Once cooled trim the fat from the ham hock and dice the meat and return it to the pot. When the beans are tender, remove the bay leaves and use a potato masher to mash about a third of the beans. This releases the bean curd which flavors and thickens the broth. Add the browned Andouille and allow to simmer for an additional 15 minutes.
When the beans are tender enough for your liking they are ready eat. If the broth is too thick, thin it with water or a stock.
Serve over white rice.
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