posted by DBR 02-16-100 12:34 PM
off a New Orleans guide brochure
Red Beans and Rice.
1 pound red kidney beans, dry
1 large onion, chopped
1 bell pepper, chopped
5 ribs celery, chopped
As much garlic as you like, minced
1 lb. smoked ham, diced for seasoning
1 to 1-1/2 pounds mild or hot smoked sausage or andouille, sliced
1/2 to 1 tsp. dried thyme leaves, crushed
1 or 2 bay leaves
Tabasco as you like, to taste
A few dashes Worcestershire sauce
Creole seasoning blend, to taste; or red pepper and black pepper to taste
Salt to taste
Chicken broth
Cooked Rice
Soak the beans overnight, if possible. The next day, drain and put fresh water in the pot. 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 an hour, until the beans are tender but not falling apart. Drain.
Sauté the onions, celery, bell pepper until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally.
After the beans are boiled and drained, add the sautéed vegetables to the beans, then add the ham, smoked sausage, seasonings, and just enough chicken broth to cover.
Bring to a boil, 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. If it's still not getting creamy, take 1 or 2 cups of beans out and mash them, then return them to the pot and stir.
Serve over rice.
The cajun custom was that Red Beans and Rice were always made on Mondays because Monday was wash day.