Red Beans and Rice

01Method

1. 1

   Sort through the dried beans and rinse them well. Transfer to a large bowl, cover with cold water by at least two inches, and leave to soak overnight or for a minimum of 8 hours. Alternatively, pour boiling water over the beans and soak for 2 hours. Drain before using.

2. 2

   Combine the drained beans, ham shanks, minced garlic, onion, and water in a large pot. Bring to a full boil, then reduce the heat to a low simmer, cover, and cook for about 1½ hours until the beans are fully tender.

3. 3

   Lift the ham shanks out of the pot and set aside until cool enough to handle. Pull the meat from the bones, discard the bones, and stir the shredded meat back into the pot.

4. 4

   Stir in the celery, bell pepper, Worcestershire sauce, and Cajun seasoning. Cover and continue simmering for another hour until the mixture thickens. Adjust flavor with Tabasco, salt, and pepper. Spoon over cooked white rice and serve.