Red Beans & Rice
Author: Emeril Lagasse
- 1 T. vegetable oil
- ½ cup onions, chopped
- ¼ cup bell peppers, chopped
- ¼ cup celery, chopped
- ½ t. salt
- ¼ t. cayenne pepper
- ¼ t. ground black pepper
- ½ t. dried thyme
- 1 bay leaf
- ½ lb. boiled ham, cut into ½-in. cubes
- 3-oz. Andouille sausage, cut crosswise into ¼-in. slices
- ½ lb. dried red beans, soaked overnight and drained
- 1 ½ T. chopped garlic
- 4 – 5 cups water
- Heat the oil in a pot over medium-high heat. Sauté the onions, bell peppers, celery, salt, cayenne, black pepper, and thyme for about 5 minutes. Add the beans, garlic, and enough water to cover the contents of the pot.
- Bring to a boil, reduce heat to medium, and simmer uncovered for about 2 hours, stirring occasionally. Add more water if the mixture becomes dry and thick.
- Use a wooden spoon to mash about half of the mixture against the side of the pot. Continue to cook, stirring occasionally, for about 1 ½ more hours or until the mixture is creamy and the beans are soft. Again, add more water if it becomes too thick. It should be soupy but not too watery.
- Remove the bay leaf and serve over steamed white rice.