New Orleans Red Beans and Rice

Ingredients:

• 2 cups long-grain white rice
• 1 smoked pork knuckle
• 450 g dry red beans
• 220 gr. andouille sausages, cut into 1 cm thick slices.
• 3 tablespoons extra-virgin olive oil
• 1 onion, chopped
• 3 green onions, thinly sliced ​​(white parts separated from green parts)
• 3 stalks celery, chopped
• 1 green bell pepper, chopped
• 4 cloves garlic, crushed
• 4 fresh bay leaves
• 0.5 tsp cayenne pepper
• 0.5 tsp ground sage
• 0.5 tsp ground thyme
• 1 teaspoon apple cider vinegar + more to taste
• Hot sauce, for serving

Preparation:

1. Place the beans in a large bowl or container and cover with water. Refrigerate overnight. Drain.
2. Heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Add the onion, white part of the green onion, celery, bell pepper, and a large pinch of salt. Cook, stirring occasionally, until softened, 5-6 minutes. Add the garlic and cook, stirring occasionally, until softened, about 1 minute.
3. Add the beans, 8 cups of clean water, pork knuckle, bay leaf, cayenne pepper, sage, thyme, and 1.5 teaspoons of salt to the pot. Bring to a boil, reduce heat to low, and simmer, stirring occasionally, until the beans are tender, about 2 hours. Add a few tablespoons of water if the beans become too thick.
4. Meanwhile, in a large saucepan, combine the rice with 3 cups of water and bring to a boil. Reduce heat to low, cover, and simmer until the rice is tender and the water is completely absorbed, about 15 minutes. Remove from heat and let sit, covered, until ready to serve.
5. Remove the pork shank from the beans and remove the meat from the bone. Finely chop the pork and return it to the pot with the beans; season with salt to taste. Drizzle with vinegar, adding more to taste. Divide the rice and beans among bowls; sprinkle with green onions and drizzle with hot sauce.