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Kit Wohl's Red Beans and Rice


  • 2 pounds dried red beans rinsed and soaked overnight
  • 2 smoked ham hocks
  • 1 bottle Abita Amber or similar beer
  • 1 white or yellow onion chopped
  • 1 green bell pepper chopped
  • 2 stalks celery chopped
  • 1/2 cup chopped parsley
  • 10 cloves garlic finely diced
  • 1 teaspoon dried oregano
  • 2 teaspoons dried thyme
  • 4 bay leaves
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons liquid smoke
  • 3- inch cinnamon stick
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon white pepper
  • 1/2 teaspoon cayenne pepper
  • two 2-inch pieces of salt pork blanched for 5 minutes in boiling water


  1. In a large stockpot, combine the beans, ham hocks, beer, vegetables, herbs, seasonings, and salt pork. Add one gallon of water to the pot (add more if the water does not cover the ingredients by at least 2 inches) and bring the water to a boil. Reduce the heat to a simmer and cook for 3 hours or until the beans are soft.
  2. In a frying pan, brown the sausage and add to the finished red beans.
  3. If you want a creamier texture, scoop out some of the beans using a slotted spoon, mash them, and return them to the pot. Cook the bean mixture for an additional 15 minutes and serve it over cooked white rice, heated, in shallow bowls.