Red Beans and Rice

Going to college in New Orleans where it is a staple of life, I ate (more than) my fair share of red beans and rice. Traditionally, this dish was cooked all day on wash day, and required a ham bone. I am always in favor of a ham bone if circumstances permit. This dish is best cooked low and slow, but can be cooked quickly if necessary.

This particular batch is soupier than is traditional, but sometimes a girl's gotta have soup.

4 15-ounce cans red kidney beans, drained and rinsed

8 ounces diced ham (available packaged and pre-diced)

1 yellow onion, chopped

2 celery stalks, chopped

1 green pepper, chopped

2 cloves garlic, chopped

2 bay leaves

1/2 teaspoon dried thyme

2 teaspoons kosher salt

1/2 teaspoon ground black pepper

1/8 teaspoon cayenne pepper

1/8 teaspoon crushed red pepper pods

1/2 teaspoon dried basil

2 tablespoons dried parsley flakes

1 pound andouille sausage (I used chicken sausage), cut into 1/4-inch thick slices

water to reach desired consistency

Cooked rice

Optional: Tabasco to taste.

To a large soup pot add the beans, ham, vegetables, and seasonings. Bring to a simmer over medium heat, stirring to prevent sticking. When the beans simmer, reduce the heat to low, cover, and cook until beans and all vegetables are tender. (This may take as little as 30 minutes and as long as 2-3 hours. Longer is better here, but other than occasional stirring, nothing is required during that period. Whatever works best for you.)

Add the andouille in the last half hour of cooking.

Serve over cooked rice. We like to add Tabasco to taste.