by pierino
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pierino's Notes:
Expand1 smoked ham hock Ask a question about this ingredient
2 cups red beans Ask a question about this ingredient
1 medium sweet onion, diced Ask a question about this ingredient
1 green bell pepper, brutally chopped Ask a question about this ingredient
1 celery rib coarsely chopped Ask a question about this ingredient
1 clove garlic, coarsely chopped Ask a question about this ingredient
12 mixed peppercorns, left whole Ask a question about this ingredient
3 bay leaves Ask a question about this ingredient
1 teaspoon piment d'esplette or pimenton de la Vera Ask a question about this ingredient
1 teaspoon cayenne Ask a question about this ingredient
6 cups water Ask a question about this ingredient
1 Spanish style chorizo (preferably semi-cured), sliced into ½ inch pieces Ask a question about this ingredient
1/2 cup black coffee Ask a question about this ingredient
salt as needed Ask a question about this ingredient
1 1/2 cup short grain rice, "bomba" preferred in case you run out of grenades Ask a question about this ingredient
more water to cook the rice in a 1 to 2 ratio. Ask a question about this ingredient
1-2 scallions, massacred Ask a question about this ingredient
1 pinch saffron threads Ask a question about this ingredient
One day ahead cover the red beans with water and soak them overnight.
Ask a question about this stepGive yourself most of the next day to finish. Depending on the age of the beans they can take some time to cook. In a heavy pot such as a dutch oven place the ham hock and all of the aromatics including the seasoning. Add the water and bring everything to a simmer. Allow an hour or more for the ham hock to become tender enough to shred. When it’s ready, take the hock out and set aside until it is cool enough to handle. Pick off the meat and return that to the kettle. Now add the beans and the sausage. Make sure there is enough ham stock to cover the beans by about 1 inch. Hold any excess stock aside in case you need it later. Stir in the beans and the chorizo. Bring to a simmer, cover and cook slowly. Your kitchen will smell wonderful.
Ask a question about this stepWhen the beans are roughly half way to being cooked through, stir in the coffee (see note to cook)
Ask a question about this stepOnce the red beans are cooked through remove from the stove and keep warm in the oven. On your cook top prepare your rice. Normally red beans and rice would be served with long grain white rice but in keeping with the Spanish theme I’m using a short grain white rice; in this case “bomba” [of course] from Valencia. Add a pinch of saffron threads to the cooking liquid; chicken stock or water. Two parts stock to one part rice. It takes about 15 minutes to cook.
Ask a question about this stepSpoon the beans and chorizo over the rice and top with chopped scallions.
Ask a question about this stepNote to cooks: The coffee thing is a trick I picked up in San Luis Obispo while fighting on the Higuera Street front near the mission. We were trying to drive the Rachael Ray brigades back across Highway 101 and over to the Madonna Inn side of town. Much as anchovies do in stews, the coffee adds a certain “bottom” to the dish that most people won’t be able to identify. It does the same thing with chili too.
Ask a question about this stepMy, my, what a "passionario" you are. I have to try this coffe trick. Thanks for sharing the recipe.
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
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Hope you were able to hold your position in San Luis. Love the coffee-anchovy analogy.