Red Beans and Rice

Method

Soak the beans in cold water overnight, then drain and rinse thoroughly. Heat oil in a large heavy-bottomed pot and cook the onion, celery and pepper for 5 minutes until softened, then add garlic and cook for 1 minute more. Add the smoked sausage and ham hock, browning for 3-4 minutes. Pour in the stock, add the drained beans, bay leaves, thyme, paprika, cayenne, salt and pepper, then bring to a boil. Reduce heat and simmer gently for 1.5 hours until the beans are very tender and the liquid has reduced to a thick consistency; remove the ham hock and shred any meat back into the pot. Meanwhile, cook the rice in boiling salted water for 15-18 minutes until tender. Serve the red beans over the rice, garnished with chopped spring onions.