Red Beans and Rice

 

Somewhere it must be Monday because I'm having red beans and rice. (Red beans and rice is a dish traditionally prepared on Mondays because the beans can stew for hours unattended while the preparer tended to household chores.)  This is my quintessential dish: southern with rice.

RED BEANS AND RICE

- Adapted from recipe by Emeril Lagasse

- 8 to 10 servings

Ingredients:

* 1 lb dried small red beans (soaked overnight, drained, sorted)

* 1 lb cooked bacon (with bacon grease set aside)

* 1 large yellow onion

* Tony's seasoning to taste

* Cayenne pepper to taste

* 3 bay leaves

* 2 tablespoons parsley (dried or fresh)

* 2 teaspoons thyme (dried or fresh)

* 1 lb of smoked sausage (half-lengthwise and cut into 1-in. pieces)

* 3 tablespoons chopped garlic

* 10 cups chicken stock or water (or 1/2 stock and 1/2 water)

* 8 oz. tomato sauce

* Worcestershire sauce to taste

* 1/4 cup chopped ham (optional)

* 1 lb smoked ham hocks (optional)

* 1/4 cup chopped green onions, garnish (optional)

* 3/4 cup chopped celery (optional)

* 3/4 cup chopped green bell peppers (optional)

* 4 cups cooked long grain white rice.

* A side of cornbread is a must for me.

Directions:

1. In a large pot, heat the bacon grease over medium-high heat.
2. Add the ham bits and cook, stirring, for 1 minute.  
3. Add the onions, celery and bell peppers.  Season with Tony's seasoning and cayenne pepper.  Cook, stirring until vegetables are soft (about 4 minutes). 
4. Add the bay leaves, parsley, thyme, sausage, and ham hocks.  Cook, stirring to brown the sausage and ham hocks (about 4 minutes).
5. Add the garlic and cook for 1 minute.
6. Add the beans, bacon, stock/water, tomato sauce, and Worcestershire sauce.  Stir well and bring to a boil.  
7. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until the beans are tender and starting to thicken (about 2 hours).  ***Should the beans become too thick and dry, add more water, about 1/4 cup at a time.***
8. Remove from the heat.  Remove the bay leaves and bacon from pot. (This step may require separating the liquid from solids temporarily.)
9. With the back of a heavy spoon mash about 1/4 of the beans against the side of the pot.  Return the liquids back into the pot.  Add less liquid parts per solid for a creamier consistency.
10. Continue to cook until the beans are tender and creamy (approx. 15 to 20 minutes). 
11. Remove from heat and serve over rice.
12. Garnish with green onions.