Cook Like a Cheesemonger: Red Beans & Rice

Ingredients

• 1 lb Rancho Gordo Beans
• 1 tablespoon butter for sautéeing veggies (you can also use vegetable oil)
• 1 lb Andouille sausage, sliced into bite-size pieces
• 1 lb bacon, chopped
• 1 smoked ham hock (optional)
• 6 cloves garlic, minced
• 1 large white onion, diced
• 1–2 green bell peppers, diced
• 2–3 stalks celery, diced
• 2 bay leaves
• 7 cups vegetable broth or broth of your choice
• 1–2 teaspoons Cajun seasoning
• ½ teaspoon cayenne pepper (adds heat)
• 1 teaspoon paprika (adds smokiness)
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• Salt
• black pepper
• 4–5 cups cooked fluffy long-grain white rice (I use Jasmine)
• Louisiana-style hot sauce for garnish, such as Tabasco or Crystal
• ½ cup chopped fresh parsley (for garnish)