Red Beans and Rice
1/4 lb bacon, roughly chopped
1/4 cup Roasted Chili, Chili Garlic or Chili Lime Olive Oil
1 medium yellow onion, diced
1 medium green bell pepper, diced
2 stalks celery, diced
1 bay leaf
1 Tbs sweet paprika
1 Tbs Garlic Cilantro Lime Hot Sauce
1 1/2 lbs dried red kidney beans (soaked overnight)
1 large smoked ham hock (about 12 1/2 oz)
2 qt chicken stock
1/2 Tbs sea salt
2 tsp sugar
Cooked Rice (see below)
1 bunch scallions, sliced
Place a heavy-bottomed Dutch oven over medium heat. Add bacon and olive oil, and cook, stirring often, until fat drippings are rendered, 3-5 minutes. Add onion, bell pepper and celery. Cook, stirring often until onion is translucent but not too broken down, 3-5 minutes. Add bay leaf, paprika and hot sauce.
Drain, rinse and sort beans. Add beans and ham hock to pot. Pour in chicken stock, covering beans. Increase heat to high and bring mixture to a boil, skimming off and discarding foam from the surface. Reduce heat to low, cover and simmer until beans are tender, 3-4 hours. Remove ham hock about the last hour of cooking. Cut meat from the bone and chop meat. Add to beans, stirring to break beans apart.
Remove and discard bay leaf. Stir in salt and sugar and, if desired, more hot sauce. Serve beans over rice. Garnish with scallions.
1/4 cup Butter or Persian Lime Olive Oil
1 large yellow onion, diced
1/4 cup unsalted butter, softened
1 bay leaf
1 tsp sea salt
2 cups uncooked jasmine rice
3 cups chicken broth
Heat oil in a saucepan over medium-high. Add onion, butter, bay leaf and salt. Cook, stirring often, until onions are soft and translucent, about 6 minutes.
Add rice and stir well. Stir in chicken broth and bring to mixture to a boil. Reduce heat to low; cover and simmer 15 minutes. Remove pan from heat and let stand, covered for 5 minutes. Fluff rice with a fork.