Red Beans and Rice

1 lb. Rancho Gordo Sangre de Toro Beans
2 tbs. cooking oil (we like grapeseed or vegetable)
1 large onion, diced
1 bell pepper, diced
1 large carrot, grated
2 ribs celery, diced
5 large garlic cloves, diced
3 tsp. smoked paprika
1 smoked ham hock or 3/4 lb. smoked ham, diced (optional)
2 dried bay leaves
3 tsp. fresh thyme leaves
A few dashes Worcestershire sauce
Balsamic vinegar, to taste (we used about two big dashes)
A few dashes of Hot sauce (optional)
Salt, to taste (if you can, get Smoked Sea Salt — adds a nice smoky flavor)

Cooked white rice for serving

Pickled onions, for garnish (optional)

Fresh chives and parsley, chopped for garnish

You can soak the beans overnight if you’d like OR, for day-of: cover the beans with water in a big pot and bring to a rolling boil. Boil the beans for about an hour, until the beans are tender but not falling apart. Sometimes it takes longer, depending on the age of the beans. Do NOT add salt yet (this slows the cooking process).

When the beans are nearly tender, pour your cooking oil into a pan and sauté the onions, celery, bell pepper, and carrot until fragrant (about 2-3 mins). Add the garlic and smoked paprika, then sauté for another few minutes, stirring occasionally.

Drain the beans, then add the sautéed vegetables to the beans. Add the ham hock (if using), thyme, bay leaves, Worcestershire, balsamic, hot sauce, and just enough water (or veggie stock) to cover.

Bring mixture to a boil, then reduce heat to a low simmer.

Stirring occasionally, cook for at least 2 hours, or until it’s nice and creamy. The longer you cook it, the better it gets!

Do one final salt check — add a bit more if it needs it.
Pour mixture over cooked white rice and top with pickled onions (if using) and fresh chopped herbs. Serve with good local bread and a glass (or three) of Cabernet Sauvignon.

Citing Two Old Dogs.

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