Red Beans with Meat

A pot of beans flavored with meat—sometimes just what you want. Other beans you can use: any white or pink beans.

1 pound dried kidney, pinto, or other red beans, washed, picked over, and soaked if you like

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

11/2 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)

• Put the beans in a large pot with water to cover and bring to a boil over high heat, skimming the foam if necessary.
• Add the ham hock(s) and turn the heat down so the beans simmer. Cover loosely and stir very occasionally, adding water if necessary.
• Meanwhile, put the sausage in a large skillet over medium heat. Cook, turning occasionally and pricking the sausage a few times to release its fat. When the sausage is nicely browned, after about 10 minutes, remove it; don’t worry about whether it is done. Cut it into small chunks.
• Cook the onion, bell pepper, and garlic in the sausage fat, stirring frequently, until the pepper is softened, about 10 minutes. Remove with a slotted spoon.
• Return the sausage to the skillet and cook, turning occasionally, until the chunks are browned all over, about 5 minutes. Return the vegetables to the pan, along with the thyme, bay leaves, allspice, and tomato. Turn the heat down to medium-low and cook, stirring, until the tomato breaks up, 10 to 15 minutes.
• When the meat in the beans is very soft, remove it. When it is cool enough to handle, chop all the meat and return it to the pot, along with the sausage and vegetable mixture. Cook, until the beans are very tender; this could take anywhere from 30 minutes to almost 2 hours, depending on whether you soaked them. Remove and discard the bay leaves. Taste and add salt and pepper if necessary. Garnish with parsley and serve, passing Tabasco at the table.
  Vegetarian Red Beans.
  • Obviously, omit the meat. Start the beans as directed. Double the amounts of onion and pepper and add 2 chopped celery stalks. Cook the garlic and vegetables over medium heat in 2 tablespoons olive or other oil until softened, about 10 minutes. Add the thyme, bay leaves, and allspice or use 1 tablespoon chili powder , or to taste. Then add 2 cups chopped tomato and cook as directed. Pour this mixture into the beans and adjust the seasoning as necessary. Garnish and serve, passing Tabasco at the table.
• MAKES: 6 to 8 servings
• TIME: About 2 hours, largely unattended