Gulotta’s Red Beans & Rice
Courtesy of: Mike Gulotta
- 1 Pound of Red Beans (Soaked Overnight and Drained)
- 2 Smoked Ham Hocks
- Tony’s Original Creole Seasoning
- ¼ Cup Bacon Fat
- 1 Cup Onion, Chopped
- 1 Cup Bell Pepper, Chopped
- ½ Cup Celery, Chopped
- 2 Cloves Garlic, Minced
- 2 Bay Leaves
- ½ Stick Butter
- Cooked Louisiana Popcorn Rice
- Green Onions for Garnish
- In a medium pot, soak beans overnight in enough water to cover.
- Drain and rinse.
- In a Dutch oven or stock pot, add bacon fat, onions, and bell peppers and sauté 5 minutes.
- Add celery and garlic and sauté for an additional 2 minutes.
- Add beans and ham hocks to pot.
- Fill with water 2 inches from the top of pot.
- Add Tony’s Original Creole Seasoning to taste.
- Add bay leaves and butter.
- Cook slowly until beans are tender (about 2 hours) stirring often.
- Cut the sausage in half lengthwise and sear in a cast iron skillet.
- Serve red beans over rice with sausage link, garnish with green onions. Enjoy!
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/flavors-to-get-you-into-mardi-gras/
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