Red beans with meat and rice

Ingredients:

• 450 g dry red beans (washed and sorted)
• 3 tbsp. rendered pork fat
• 1/4 cup chopped smoked tasso or sliced ​​ham
• 1.5 cups chopped onion
• 3/4 cup chopped celery
• 3/4 cup chopped green bell pepper
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• A pinch of cayenne pepper
• 3 bay leaves
• 2 tablespoons chopped fresh parsley
• 2 teaspoons fresh thyme
• 225g smoked sausages, halved lengthwise and cut into 2.5cm pieces
• 450 g smoked pork knuckle
• 3 tablespoons chopped garlic
• 10 cups chicken broth or water
• 4 cups cooked white rice
• 1/4 cup chopped green onions, for garnish

Preparation:

1. Place the beans in a large bowl and add water to a level 5 cm above the beans. Soak for 8 hours or overnight. Drain.
2. In a large saucepan, heat the lard over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onion, celery, and bell pepper. Season with salt, pepper, and cayenne pepper and cook, stirring, until the vegetables are tender, about 4 minutes.
   
   Add the bay leaves, parsley, thyme, sausage, and pork knuckle and cook, stirring, until the sausage and pork are browned, about 4 minutes. Add the garlic and cook for 1 minute.
3. Place the beans in the saucepan, pour in the broth or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and the liquid begins to thicken, about 2 hours. (If the beans become too thick and dry, add more water, about 1/4 cup at a time.)
   
   Remove the pan from the heat and, using the back of a heavy spoon, mash about 1/4 of the beans against the sides of the pan. Continue cooking until the beans are tender and creamy, 15-20 minutes. Remove from the heat and discard the bay leaves.
   
   Serve with rice and garnish with green onions.