- Kenji: https://www.seriouseats.com/2017/05/how-to-make-red-beans-and-rice.html
- Chef John: https://foodwishes.blogspot.ca/2015/02/mardi-gras-special-red-beans-and-rice.html
- Herbsaint/Donald Link (Off the Menu p. 148)
- 1 sweet onion, fine dice (just under 2c)
- 4 ribs celery, fine dice (about 1.5c)
- 2 poblanos, fine dice (just over 1.5c)
- 5 cloves garlic, minced
- Pork garlic sausage, medium dice (1 long link, somewhere over 2c)
- Obviously andouille would be better
- Smoked pork hock
- 1 anchovy filet
- ~350g dry red kindey beans, soaked in salted water
- I forgot, so did the "bring to a boil and let sit an hour" trick
- "some" dried thyme, cayenne, black pepper (roughly equal amounts)
- 3 Bay leaves
- ~1tbsp mustard
- Rice, to serve
- I used brown Calrose, cooked in chicken stock with a Bay leaf
- Cook sausage in a bit of bacon fat, in Dutch oven over medium heat, until lightly browned and some of its oil has rendered
- Add anchovy filet, it'll get plenty broken up during cooking, no need to worry about it
- Add trinity in stages, first onions + salt, then celery + salt, then peppers + salt, letting the current stage soften before adding the next
- I don't know why "in stages" but it seemed like a good idea
- Once trinity has softened, add garlic and spices, cook stirring for a minute or two to wake up the spices and take the edge off the garlic
- Add pork hock, Bay leaves, and beans, then cover with cold water (about 9c) and bring to a simmer over high heat
- Light chicken stock would work too, I'm not sure if it would be a great improvement or way too much
- Skim the foam that rises as the pot comes to a simmer, then reduce heat to low, cover, and cook at a low simmer for ~2h or until pork hock is starting to fall apart
- Get your rice ready somewhere in here, too
- Once pork hock is very tender, remove to a work surface and stir in mustard
- Could probably stir in the mustard earlier, but this is when I remembered to do it
- Separate pork hock meat from skin and bone (reserve those for stock), shred or coarsely chop, and return to pot
- Simmer uncovered and crush beans against the side of the pot until gravy hits desired thickness. Taste for seasoning
- Ladle over rice in a wide, low bowl and garnish with your favourite bright green thing
- Possibly the best thing I've cooked to date
- Kenji emphasizes acid (pickled pork shoulder, cider vinegar, vinegar hot sauce instead of cayenne for heat), but I didn't do any of that. Might try adding some capers next time and cutting back on the salt I add with the veg