Red Beans & Rice

Red Beans and Rice

Red Beans (dried)-1 bag (soaked overnight, 2 washes)

Yellow onion – 1 large (halved or quartered used for flavor)

Green Bell Pepper – 1 large or 2 medium (halved or quartered used for flavor)

Celery – few stalks Halved (used for flavor)

Smoked Ham hocks- 1 to 2

Sazon Ham flavor 1 packet

Salt and pepper (to taste)

Long grain or jasmine rice – 1 ½ cups cooked

Vegetable oil- 1 to 2 tbsps

Take pre-washed red beans, rinse in strainer twice. Add beans and remaining ingredients to stock pot, and fill with water to cover over ( by two inches). Bring to boil and immediately reduce to simmer. Slow cooked for at least 2 hours, stirring every 20 minutes to keep beans from burning or sticking to pot. Beans are done when most of the water has evaporated but remains slightly soupy.

Remove peppers celery and onions. Place beans only into a food processor, pulsate a few times to desired consistency. Serve over cooked rice.