Red Beans And Rice
| 1 lb | dry red kidney beans | 500 g |
| 9 cups | water, divided | 2.25 L |
| 3 | cloves garlic, minced | 3 |
| 1 | medium onion, chopped | 1 |
| 1 | large bell pepper, chopped | 1 |
| 4 | ribs celery, diced | 4 |
| 3 lb | ham | 1.5 kg |
| 1 lb | smoked sausage (Andouille or Chorizo), sliced | 500 g |
| 1/4 cup | fresh chopped parsley | 50 mL |
| 1 tbsp | black pepper | 15 mL |
| salt to taste | ||
| 8 cups | cooked long or medium grained white rice | 2 L |
Soak beans in water overnight and drain.
In a large pot bring 8 cups (2 L) of water to a boil. Add soaked beans and cook for 30 to 45 minutes; stir occasionally. Add garlic, onion, bell pepper and celery; continue cooking for 30 minutes; continue to stir. Bring pot to a simmer, add meat and cook until beans are tender, about 1 hour. Remove pot form heat and garnish with parsley, black pepper and salt to taste.
Meanwhile in a large microwave-proof bowl, add cooked rice and 1 cup (250 mL) water. Cover and cook on high for about 4 minutes, or until heated through; fluff with fork.
Serve red beans over rice.
Makes 8 to 10 servings.
Source: www.riceinfo.com c/o Brennan’s Restaurant, New Orleans
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