1 red bell pepper chopped fine
2 stalks celery chopped fine
3 cloves garlic chopped fine
1/3 cup olive oil
1/4 stick butter
1 lb red beans
3 cans beef stock
1 smoked pork hock
1 tablespoon thyme
1 or 2 bay leaves
sausage ring (Holmes) cut into 1/2 inch pieces
red pepper sauce (Frank's)
salt
pepper
Soak beans in cold water over night. Drain.
In a sauce pan melt butter and add olive oil. Add onion, red pepper and celery cook until soft but not brown. Add the garlic for the last minute.
Add all the contents of the sauce pan to a Crock Pot along with beans, stock, hock, thyme, bay leaves. Add salt, pepper and pepper sauce to suit your taste.
Cover and cook on high for 1 hour. Reduce to low and continue for 6 hours. Add more salt, pepper and pepper sauce. Add sausage and cook for 4 more hours.
Remove hock and bay leaves.
Top servings with Molho de Vinagrete and crumbled queso cotija and a side of Corn Bread de Andy.
