Classic Red Beans And Rice - cooking recipe

Ingredients

1 lb dried red beans
1 tablespoon vegetable oil
1 cup yellow onion, chopped
1/2 cup green bell pepper, chopped
2 tablespoons garlic, minced
1/2 lb smoked sausage, casings removed and sausage cut into 1/4 inch pcs
1 teaspoon kosher salt
1 teaspoon creole seasoning or 1 teaspoon Emeril's Original Essence
1/2 teaspoon cayenne pepper
1/2 teaspoon fresh ground black pepper
1 1/2 teaspoons dried thyme
3 bay leaves
1 lb ham hock
2 1/2 quarts chicken stock
3 -4 cooked rice

Preparation

Rinse the beans under cold water in a colander. Throw away any broken beans or pebbles. Put the beans into a large bowl and add enough water to cover them by about 2 inches. Soak overnight or for at least 8 hours. (Quick method = bring the beans and enough water to cover them by 2 inches to a boil in a large pot over high heat and cook for 2 minutes, then remove from the heat and cover tightly, let stand for 1 hour.).
Heat up the oil in a big, heavy stockpot over med-high heat. Add the onions, bell peppers and garlic - cook, stirring, for about 4 minutes or until softened. Add the sausage, salt, Creole seasoning, cayenne, black pepper, thyme and the bay leaves. Cook, stirring, for about 4-5 minutes or until the sausage is browned. Add the ham hock and cook for 3 minutes.
Drain the beans and add them to the pot. pour in enough stock to cover the whole mixture by about 1 inch. Bring this to a boil over high heat. Reduce the heat to med-low and simmer, uncovered, until the beans are tender, stirring occasionally - approx 2 hours. Remove and throw away the bay leaves.
Mash up about 1/4 of the bean mixture. This will thicken the juices. Remove the ham hock and let cool slightly. Slice the meat from the bone, throwing away the skin and bones. Return the meat to the pot and heat it through.
Spoon the rice into bowls and top with the beans. Relax and enjoy!