Chef Lee Richardson's Red Beans & Rice

Ingredients
8 cups water
8 cups chicken stock
1 lb. Camellia red kidney beans
Leftover ham bone or smoked ham hock (about 1 lb.)
1/2 lb. good-quality smoked ham, diced small
1 medium yellow onion, diced (about 1 1/2 cups)
3 celery ribs, diced, cleaned, and trimmed (about 1 1/2 cups)
1 average-size green pepper, diced (about 1 1/2 cups)
1 jalapeño, seeded and minced
6 cloves garlic
Bay leaf (one fresh or two dry)
1/4 cup chopped fresh flat-leaf parsley
2 tbsp. Creole Spice Mix (available in most supermarkets)
2 tbsp. Lea & Perrins Worcestershire sauce
1 tsp. Tabasco
1 tbsp. coarse salt
A dozen turns black pepper

Garnish
1 bunch scallions, thinly sliced and lightly sautéed
Andouille sausage, split and grilled
Leidenheimer’s New Orleans French bread (or any light, airy French bread), sliced and toasted

Preparation
Soak half of the beans overnight in water in the refrigerator (and keep other half dry). Drain before using.

In a heavy-bottom stockpot over high heat, bring the water and stock to a boil with the beans and the ham bone or hock. Once the liquid comes to a boil, it will give off a little foamy residue. Skim this residue and discard. Add the diced smoked ham, vegetables, jalapeño, garlic, and bay leaf, and return to a boil. Reduce the heat to low, and simmer until the beans begin to thicken the liquid, stirring very occasionally with a wooden spoon, about two hours.

Add the parsley, Creole Spice Mix, Worcestershire, and Tabasco. Continue to simmer until the beans are practically indistinguishable from the liquid, about another 1 1/2 to 2 hours.

For the rice
1 tbsp. peanut oil
2 cups long-grain white rice (Della white basmati or Mahatma)
1 bay leaf
1 tsp. coarse salt
2 1/2 cups water

In a small saucepan over medium heat, heat the oil until you can see it shimmer. Add the rice, bay leaf, and salt. Stir with a wooden spoon to prevent the rice from frying or blistering. It will begin to take on an opaque appearance. Add the water, turn up the heat, and bring to a boil while stirring to prevent sticking. Once the water has come to a boil, cover and reduce heat to low, allowing the rice to steam 20 minutes. Remove from heat, and allow to stand 5 minutes. Remove the lid, and turn the rice out into a bowl. Fluff with your spoon or a fork.

To serve
Add the salt and black pepper to the beans, and ladle liberally over the rice. Finish with a piece of grilled andouille and toasted French bread, and garnish with sautéed scallions. (Serve with a shaker of red wine vinegar, and Tabasco should always be within arm’s reach.)