Red Beans & Rice

Red Beans & Rice
Serves: 4
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Remove the bay leaf and serve over steamed white rice.