Red Beans and Rice

Mardi Gras is over and I didn't get a chance to fix my Red Beans and Rice, oh well, what's a few days, right?  I love the flavors in this recipe and I like a dish that can be a side or a meal by itself.

I usually serve this with white rice.  In my latest BeshBox I received a bag of Brown Jasmine Rice that tasted great with this dish.  The rice had a earthy richness that worked well with the red beans.

Red Beans and Rice

1 1/2 lbs of dried red beans
3 tablespoons bacon grease
1 large onion, diced
4 celery stalks, diced
1 large green bell pepper, diced
1 large jalapeño, diced
1 teaspoon kosher salt
1 teaspoon fresh black pepper
4 links andouille sausage, sliced
2 ham hocks
1/4 to 1/2 teaspoon cayenne pepper (depending how you like your heat)
3 bay leaves
3 cloves garlic, minced
1 tablespoon fresh thyme, chopped
1+ 32 oz box chicken stock
4 cups cooked white rice
chopped green onions for garnish

Sort and soak beans overnight.  In a large dutch oven heat bacon grease and add onions, celery, bell pepper and jalapeño and sauté for 5 minutes, stirring.  Add salt, pepper, sausage and ham hocks and stir for 5 minutes.  Add cayenne pepper, bay leaves, garlic and thyme, stir for 1 minutes, add 1 box (32 oz) of chicken stock and a 1/4 of a second box.  Bring to a boil, lower heat to a medium low simmer and cook for 2 to 2 1/2 hours uncovered until beans are tender, stirring occasionally, if the beans start to look dry add more of the chicken stock.  When beans are tended take the back of a wooden spoons and smash some of the beans, stir and cook for for an additional 30 minutes.  Serve over white rice and garnish with sliced green onions.