Wednesday, July 1, 2015

Creole Red Beans & Rice

Creole Red Beans and Rice
Red Beans & Rice*

1 lb dry kidney beans
1 lb. ham or a really flavorful smoked sausage
1 tblsn butter (if needed)
1 medium onion, chopped
1 bell pepper, chopped
2 ribs of celery, chopped
1 clove garlic, minced
Salt/Pepper, to taste

~ Place dry beans in a large bowl or plastic container; cover with 3 times as much water as beans and leave to soak overnight.

~ In a skillet, brown the ham or sausage; remove to large pot.  Reserve meat drippings – if there are none (or not much), melt butter in skillet

~ Sauté onion, bell pepper, celery & garlic in drippings until tender; add to meat in pot

~ Take a little water and deglaze the skillet; add to pot

~ Drain beans; add to pot; cover beans with water, filling to approx 2 inches over top of beans

~ Bring beans to boil and then reduce heat to a low simmer; cook for 2 – 3 hours, stirring occasionally, until beans are tender and have made a rich gravy.  If beans seem to be drying out a little, add a little water.  Gravy should be nice and rich – not thin and watery – you want a stew consistency, not a soup

~ Serve over fluffy white rice with French bread and butter.

*Crock pot not recommended for cooking beans; great for reheating and serving, though.