Red Beans And Rice

• 1 pound red kidney beans, dry


• 1 large onion, diced


• 1 bell pepper, diced


• 5 ribs celery, diced


• 5 cloves garlic, minced


• ½ pound diced smoked ham


• ½ pound Andouille sausage


• 1 teaspoon dried thyme leaves, crushed


• 2 bay leaves


• Tabasco sauce


• Worcestershire sauce


• 1-2 teaspoons Creole seasoning


• salt and pepper


• 3 cups hot steamed white rice

1. Soak the beans overnight. When ready to cook, drain the beans and replace with fresh water. Place over high heat until the pot comes to a boil, then reduce the heat and simmer over medium heat until the beans are tender but still solid, about 45 minutes to an hour, then drain.


2. While the beans are cooking, sauté the onions, celery, and bell pepper until softened. Add the garlic and sauté for 2 more minutes, stirring occasionally. After the beans are boiled and drained, add the sautéed vegetables to the beans, then add the diced ham, sausage, thyme, bay leaves, Tabasco and Worcestershire sauce, Creole seasoning, and just enough water to cover.


3. Bring the mixture to a boil, then reduce the heat to a low simmer. Cook for 2 to 3 hours, until the flavors have blended and the beans have softened. Stir from time to time to be sure that the beans do not stick to the bottom. They should break down and start to get creamy. Adjust seasonings as you go along. Serve hot over freshly steamed long grain white rice.

Red Beans And Rice @ Group Recipes