Cajun Red Beans and Rice

I've altered and shortened this recipes considerably over the years. I’ve had so much trouble with the recipe coming out too salty, that I have been using Andouille sausage or smoked boneless pork chops. This is also way easier and shortens the cooking time. Use 4 or 5, (depending on size) cut into cubes. You can also do this fast if you use canned beans.

--In which case, sauté veggies, add seasoning, a cup or so of water or stock, meat, sauces then add parsley, green onions and a can of small red beans last.

Notes: Recent improvements. I used ham steak and Andouille sausage (2 each). Added about a tsp of cumin. Also, don't rinse the beans (2 cans). Added a can of whole tomatoes, diced with juice and a cup of chicken stock. Also, red pepper and a Poblano diced.

2 cups dry small red beans

1 1/2 quarts water

6 smoked pork hocks

4 medium yellow onions

2 - 3 cloves minced garlic

1 chopped red or green bell pepper

1/2 bunch chopped celery

1 bunch chopped Italian parsley

8 chopped green onions

1/4 teaspoon cayenne pepper

1/4 teaspoon Tabasco Sauce

1 tablespoon Worcestershire Sauce

1 cup tomato sauce (1 small can)

1/2 teaspoon dried oregano (or use fresh if available)

1/2 teaspoon dried thyme (or use fresh if available)

4 - 5 cups cooked white rice, Basmati is recommended.

Soak beans overnight, drain rinse. Add water, pork hocks. Simmer for an hour or so, (until meat releases from bones). Remove pork, pick apart, discarding all but meat. Add all other ingredients except parsley and green onions. Simmer about 1 more hour then add parsley and green onions during last half hour. Do not add salt until the end because pork hocks are very salty and it is easy to over salt this recipe. May be thickened with flour and water.

Serve over hot white rice.