1 pound dried beans, such as Red Nightfall or Sangre de Toro
1 large onion, finely chopped
1 small green pepper, finely chopped
2 celery stalks, finely chopped
3 large garlic cloves, finely chopped
1 fresh jalapeño, finely chopped
1 tablespoon vegetable oil
10 1/2-ounce can chicken broth
1 cup red wine
3 cups of water
1 bay leaf
1 pound smoked ham hocks
1/2 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
2 cups hot white rice
Chopped scallions for garnish
Wash beans well and sort through them, removing any pebbles or impurities. Place beans in a pot, cover with water and soak overnight.
When ready to cook, drain beans and set aside.
Sauté onion, green pepper, celery, garlic and jalapeño in oil in a large stock pot over medium-high heat, uncovered, until soft (about 10 minutes).
Add beans to the pot, along with chicken broth, red wine, water, bay leaf, ham hocks, cayenne pepper and black pepper. Bring to a boil. Reduce heat to a simmer and taste to adjust seasoning.
Simmer, covered, for 2 hours, stirring frequently.
Remove ham hocks after 2 hours. Continue to simmer beans for another 30 minutes, or until the liquid in the beans has a thick, creamy consistency.
As soon as the ham hocks are cool enough to work with, remove all meat from the bones, and shred it. Return meat to the beans.
Divide the hot rice among 4 wide, shallow serving bowls. Pour 1 1/2 cups of the bean mixture over the rice in each bowl; you’ll have a little bean mixture left over.
Garnish with scallions and serve immediately.
You can also replace the red beans with a firm, creamy bean like Midnight Black Bean.
If you wish to add andouille, tasso or chicken to this recipe, to make it meatier still . . . go right ahead!