Emeril Lagasse's recipe for red beans and rice calls for ingredients such as red beans, bacon grease, ham, onions, celery and green bell peppers. It also calls for smoked sausage, ham hocks, garlic and chicken stock. The recipe takes about three hours to prepare.
Cover and soak 1 pound of rinsed and picked-through dry red beans overnight in a large bowl with at least 2 inches of water overhead, and then drain them and set them aside. Heat 3 tablespoons of bacon grease in a large pot over medium-high heat, add 1/4 cup of chopped ham, and cook while stirring for one minute. Add 1 1/2 cups of yellow onions, 3/4 cup of celery and 3/4 cup of green bell peppers, all chopped. Add 1/2 teaspoon each of salt and freshly ground black pepper with a pinch of cayenne, and cook until the vegetables are soft. Add 3 bay leaves, 2 tablespoons of chopped fresh parsley and 2 teaspoons of fresh thyme, along with 1/2 pound of smoked sausage and 1 pound of smoked ham hocks.
Stir and cook for about four minutes until the meats brown. Add 3 tablespoons of chopped garlic and cook for about one minute, and then add the beans and 10 cups of chicken stock. Simmer uncovered for about two hours until the beans are tender. To thicken, mash about 1/4 of the beans against the side of the pot with a spoon. Cook for 15 to 20 more minutes, and then serve over cooked white rice with chopped green onions as a garnish.