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Ingredients

• 2 tablespoons vegetable oil
• 1 ham hock, skinned and scored
• 1 cup chopped yellow onion
• 1/2 cup chopped celery
• 1/2 cup chopped bell pepper
• 2 bay leaves
• 3 sprigs fresh thyme
• 1 tablespoon minced garlic
• 1 pound dried white navy, cannellini, or great Northern beans, rinsed and sorted over, soaked overnight and drained*
• 8 to 10 cups chicken stock or water
• Salt
• Cayenne pepper, to taste
• 1 pound andouille or other smoked pork sausage, cut into 2-inch lengths
• Cooked white rice, for serving
• Louisiana red hot sauce, for serving

Description

Food Network Invites You To Try This Creole-Style White Beans And Andouille Sausage Over Rice Recipe From The Essence Of Emeril.

Food Network