Red Beans and Rice

Red Beans and Rice, I love this cozy comfort food of home, don't you? We gotta thank our fellow Louisianna ( New Orleans, Cajun folks) for coming up with this dish. I hear, its found from the finest restaurants all the into the family kitchen!

( But, I wanted to share my version here with you......)

Red Beans and Rice
Love, Jenny Burdge

5 Tbsp Olive ( or vegetable oil)
1 lb smoked sausage
1 lb smoked ham
1 yellow onion, diced
3 garlic clove crushed
2 Quarts water
1 lb red kidney beans (soak overnight, if you aren't using a pressure cooker.)
2 bay leaves
4 Tbsp fresh parsley
3 tsp. thyme
salt and pepper to taste
Steamed white rice ( I add a a few Tbsp of butter to the rice too.)

In a heated hot saute' pan, add the oil, cook the ham and sausage for about 8- 10 minutes, till browned. Transfer sausage and ham to a plate. Add onion to the pan and cook 5-8 minutes till translucent. Add garlic and cook 30 seconds. Transfer the onions and garlic to a ( pressure cooker) or a dutch oven, scrapping the brown bits of the bottom. Add: water, beans, bay leaf, parsley, thyme, salt, pepper, sausage, and ham. Cover and cook until the beans are soft, about 35-45 minutes. ( If you do not use a pressure cooker, you will need to pre-soak the beans ( 1 hour beforehand.)

Remove the bay leaves, and discard. Using the back of a large spoon, mash some of the beans ( about 1/4 or to your liking) to make a thick paste, and add back to the broth.
Serve in individual bowls over rice. Garnish witha few drops of hot sauce.

Serve with warm, crusty bread or corn bread.

Love,
Jenny