Red Beans and Rice

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Red beans and rice. Probably not made in the most traditional way, sure, but I had decided that after the success of my gumbo that this would be a fun dish to try, if nothing else. Came out very nicely.

Recipe:

Ingredients:

• 1lb. red kidney beans, dry.
• 1 large onion, chopped.
• 1 bell pepper, chopped.
• 5 ribs celery, chopped.
• As much garlic as you like, minced (5 or 6 cloves).
• 3/4 lb. smoked ham, diced, for seasoning.
• 1 to 1-1/2 pounds mild or hot smoked sausage or andouille, sliced on the bias.
• 1/2 to 1 tsp. dried thyme leaves, crushed.
• 1 or 2 bay leaves.
• Cayenne red pepper and/or Cajun seasoning to taste (a damn ton of it).
• A few dashes Worcestershire sauce.
• A few dashes liquid smoke.
• Salt to taste.

Directions:

1. Soak the beans overnight, if possible. The next day, drain and put fresh water in the pot.
2. Bring the beans to a rolling boil. Make sure the beans are always covered by water, or they will discolor and get hard. Boil the beans for about 45 - 60 minutes, until the beans are tender but not falling apart. Drain.
3. You will need far more water than you think, trust me.
4. While the beans are boiling, sauté onions, celery, bell pepper until the onions turn translucent.
5. Add the garlic and sauté for 2 more minutes, stirring occasionally.
6. After the beans are boiled and drained, add the sautéed vegetables to the beans, and then add the ham, smoked sausage, seasonings, and just enough water to cover.
7. Bring to a boil, and then reduce heat to a low simmer. Cook for 2 hours at least, preferably 3, until the whole thing gets nice and creamy. Adjust seasonings as you go along. Stir occasionally, making sure that it doesn’t burn and/or stick to the bottom of the pot.
8. If you can let the beans cool, stick them in the fridge, and reheat and serve for dinner the next day. They’ll taste a LOT better.
9. Serve over hot white long-grain rice.