INGREDIENTS
1 lb
dried red beans, soaked overnight
10 cups
water
1 lb
andouille sausage, sliced into rounds
1
large sweet onion, chopped
1
green bell pepper, chopped
1
jalapeno pepper, seeded and chopped (optional)
8 cloves
garlic, chopped
1 tsp
ground black pepper
1 tsp
Creole seasoning, or to taste
6
fresh basil leaves, chopped
1
ham hock
4 cups
cooked rice