Red Beans with Meat

Red Beans with Meat is a hearty and flavorful dish that combines tender beans with the rich flavors of meat. Whether you choose smoked ham hocks, bacon, salt pork, or smoked turkey, the meat adds a depth of flavor to the beans. This recipe requires some simmering time, but it is largely unattended, allowing you to enjoy the delicious aroma as the flavors meld together. Serve this comforting dish with rice or cornbread for a satisfying meal.

MAKES: 6 to 8 servings

TIME: About 2 hours, largely unattended

INGREDIENTS:

• 1 pound dried kidney, pinto, or other red beans, washed, picked over, and soaked if desired
• 1 or 2 meaty smoked ham hocks, a chunk of bacon or salt pork, a meaty ham bone, or a piece of smoked turkey like a neck or wing
• 8 ounces sweet or hot Italian sausage
• 1 large onion, chopped
• 1 red bell pepper, cored, seeded, and chopped
• 1 tablespoon minced garlic
• 4 or 5 sprigs fresh thyme or 1 teaspoon dried thyme
• 2 bay leaves
• 1/4 teaspoon ground allspice
• 1 1/2 cups chopped tomato (canned is fine; include the juices)
• Salt and freshly ground black pepper
• Chopped fresh parsley or cilantro leaves for garnish
• Tabasco or other hot sauce (optional)

INSTRUCTIONS:

1. In a large pot, place the beans and add enough water to cover. Bring to a boil over high heat, skimming any foam that rises to the surface. Add the ham hock(s) or other meat, then reduce the heat to a simmer. Cover loosely and stir occasionally, adding water if needed to keep the beans covered.
2. In a large skillet, place the sausage over medium heat. Cook, turning occasionally, until browned. Remove the sausage from the skillet and cut it into small chunks.
3. In the same skillet, cook the onion, bell pepper, and garlic in the sausage fat over medium heat. Stir frequently until the pepper is softened, about 10 minutes. Remove the vegetables with a slotted spoon.
4. Return the sausage to the skillet and cook, turning occasionally, until the chunks are browned all over, about 5 minutes. Add the cooked vegetables back to the skillet, along with the thyme, bay leaves, allspice, and chopped tomato. Reduce the heat to medium-low and cook, stirring, until the tomato breaks up, about 10 to 15 minutes.
5. Once the meat in the beans is very soft, remove it from the pot. Allow it to cool slightly, then chop all the meat and return it to the pot, along with the sausage and vegetable mixture. Continue to cook until the beans are very tender, which can take anywhere from 30 minutes to nearly 2 hours, depending on whether you soaked them. Remove and discard the bay leaves. Taste the beans and add salt and pepper if necessary.
6. Garnish the dish with chopped parsley or cilantro leaves. Serve the red beans with meat and accompany with Tabasco or other hot sauce, if desired. Enjoy with rice or cornbread.

VARIATIONS:

Vegetarian Red Beans:

• Omit the meat from the recipe.
• Double the amounts of onion and red bell pepper.
• Add 2 chopped celery stalks to the vegetables.
• In a separate pan, cook the garlic and vegetables in 2 tablespoons of olive oil (or other oil) over medium heat until softened, about 10 minutes.
• Add the thyme, bay leaves, and allspice (or use 1 tablespoon of chili powder) to the cooked vegetables.
• Pour the vegetable mixture into the pot of beans and continue with the recipe as directed.
• Adjust the seasoning as necessary and garnish before serving. Pass Tabasco or other hot sauce at the table.

USES:

• Serve the red beans with meat as a main course, accompanied by rice or cornbread.
• Enjoy the leftovers for lunch or a quick dinner.
• Use the beans as a filling for burritos or tacos.
• Serve the beans over baked potatoes or mashed sweet potatoes.
• Combine the beans with cooked rice for a flavorful rice and beans dish.

Red Beans with Meat is a comforting and flavorful dish that brings together the richness of meat and the heartiness of red beans. The slow simmering process allows the flavors to meld together, resulting in a delicious and satisfying meal. Whether served with rice, cornbread, or as a filling for other dishes, this recipe offers versatility and can be enjoyed for several meals. Make a larger batch to savor the leftovers, as the flavors deepen and intensify over time.