New Orleans Style Pork Red Beans and Rice

Based on a recipe from

2 Cups dried Red Beans soaked overnight in salted water then drained
1 onion diced
2 sticks celery finely chopped
1 large green capsicum diced into small pieces
1-2 cloves garlic
BlackĀ  pepper
1 Tbsp sweet or a mixture of sweet and hot depending on your love of heat
Fresh thyme
1 tsp dried sage
100g smoked chorizo
1 ham hock
1 piece pickled pork
1 Tbsp lime juice or malt vinegar
1/2 teaspoon siracha sauce (optional)
Boiled rice to serve
Chopped spring onions to serve

In a heavy casserole dish fry the onion until it softens, then add the celery and capsicum.
Add the freshly ground black pepper, sage , grated garlic and smoked paprika, and sweat these together over a low heat for around 10-15 minutes with a lid on the pot.
Uncover and stir in the fresh thyme and chopped chorizo. Fry together for 3-5 minutes.
Place the ham hock and piece of pickled pork on top of the vegetables, pour the soaked beans over and add enough water or stock to cover.
Replace the lid and cook in a moderate oven for for 2 hours, checking that there is enough water, topping up if necessary.
When the ham pock is tender, remove the pot from the oven and place on the element.
Remove the meat from the ham hock and add back to the pot, discarding the bones.
Simmer uncovered until the beans are creamy.
Stir in the lime juice or vinegar and siracha.
Taste and adjust seasonings

Serve over boiled rice and top with chopped spring onions