Red Beans and Rice
Red Beans and rice is a Creole dish, traditionally made on Mondays. Although with this simple recipe, you can go ahead and make it just about any time. Wholesome red beans cooked with andouille sausage and served on a bed of steaming hot rice.
1 lb. dry red beans
3 quarts water
1 cup chopped onions
1 cup chopped celery
4 bay leaves
1 cup chopped sweet green pepper
4 tablespoons chopped garlic
3 tablespoons chopped parsley
2 teaspoons dried thyme
1 lb. andouille sausage
1 ham bone and small chunks of ham
1 tablespoon salt
1 tablespoon pepper
Sort and rinse the beans. Slice the sausages into ΒΌ inch pieces.
Combine the beans, water, ham bone with ham, sausage, onion, celery, and bay leaves in a large pot.
Bring to the boil and reduce heat.
Cover and cook over low heat for about 2 hours or until the beans are tender.
Using a spoon, mash some of the beans against the side of the pan.
Add the green pepper, garlic, parsley, thyme, salt, and black pepper.
Cook uncovered over a low flame until creamy.
Discard the bay leaves. Serve hot with rice.
Add a dash of Tabasco to the beans just before serving. Vary the amount of Tabasco depending on how hot you want your beans!