Super Bowl Sunday -- can’t say I’m excited about the game but can say if I even watch some of it, that I won’t be watching the commercials or the half-time show.
If you want flavor, it is. Use dried beans (small red beans), soaked overnight. Sear a ham hock in your stock pot to render some fat and get some color. Remove the ham hock and through in your trinity (Cajun mirepoix). Cook down a bit, add your Cajun spices, throw in your beans, ham hock, and some andouille sausage, cut to whatever size you prefer. Add enough chicken stock to cover. Bring to a boil, then simmer for a few hours or more. When the beans are tender, mash about half of them to thicken up the soup. Pull out the ham hock, shred the meat, and return the meat to the pot. Serve over a bowl of rice. Add additional tabasco, as desired.
A blessed Sabbath, Gerbil Nation!
Thread pic: stay positive!
Good morning, Paddy.
Thread pic: I would 100% buy that glass!
Super Bowl Sunday -- can’t say I’m excited about the game but can say if I even watch some of it, that I won’t be watching the commercials or the half-time show.
Is this any more complicated than opening up a can of beans and dumping it into a pot of cooked rice?
If you want flavor, it is. Use dried beans (small red beans), soaked overnight. Sear a ham hock in your stock pot to render some fat and get some color. Remove the ham hock and through in your trinity (Cajun mirepoix). Cook down a bit, add your Cajun spices, throw in your beans, ham hock, and some andouille sausage, cut to whatever size you prefer. Add enough chicken stock to cover. Bring to a boil, then simmer for a few hours or more. When the beans are tender, mash about half of them to thicken up the soup. Pull out the ham hock, shred the meat, and return the meat to the pot. Serve over a bowl of rice. Add additional tabasco, as desired.
OK, you sold me -- I’ll give it a whirl.