A red beans and rice recipe by chef Emiril Lagasse is highly rated by reviewers. His recipe calls for dried red beans, chopped ham, smoked ham hocks and white rice.
Rinse and sort 1 pound dried red kidney beans, and place them into a large bowl. Cover beans with 2 inches of water, and soak them for eight hours. Drain the beans, and set them aside. Melt 3 tablespoons bacon grease in a large pot over medium-high heat, and add in 1/4 cup chopped ham, cooking and stirring for one minute. Add 1/2 cups chopped yellow onions and 3 1/2 cups each chopped celery and green bell peppers.
Season with 1/2 teaspoon each salt and freshly ground black pepper and a pinch of cayenne pepper, stirring and cooking for four minutes. Add 3 bay leaves followed by 2 tablespoons chopped fresh parsley, 2 teaspoons fresh thyme, 1/2 pound smoked sausage that is cut lengthwise and sliced into 1-inch thick pieces, and 1 pound smoked ham hocks. Cook and stir the mixture for four minutes. Add 3 tablespoons chopped garlic, cooking and stirring for one minute. Stir in reserved kidney beans, and pour in 10 cups chicken stock, bringing the mixture to a boil.
Reduce heat to medium-low, keep it uncovered, and simmer for two hours, stirring occasionally. Remove the pot from the heat, and use a heavy spoon to mash 1/4 cup of beans against the side of the pot. Return it to heat, and cook another 15 to 20 minutes. Prepare 4 cups white rice, and spoon the bean mixture over servings of rice. Garnish with 1/4 cup chopped green onions.