Traditional Red Beans and Rice

Traditional Red Beans and Rice



1 # red kidney beans
1/2 c. bacon drippings (or other oil)
1 c. chopped onions
1 c. chopped celery
1/2 c. chopped bell pepper
1/4 c. diced garlic
1 c. sliced green onion tops
1/2 c. chopped parsley
2 c. diced ham
3 links Andouille or other smoked sausage
Salt, cayenne, Worcestershire sauce and Cajun Chef liquid hot sauce to taste

The beans will cook faster if they have been allowed to soak overnight. You can either cook them long and slow, as in a crock pot, or, by the following method. If the beans have not been soaked overnight, prep the beans only by covering them with about 2 inches, bring them to a boil, cover and remove from the heat and let soak for 1 hour. Cook as follows if whether the beans have soaked overnight or for the 1 hour.

Heat the bacon fat and sauté the onions, celery and bell pepper, garlic and ham. Sauté until the onions are clear, (about 5 minutes) add the sausage and beans. Cook another 5 minutes. Cover the beans with water or chicken stock, bring to a boil and allow to boil for about 2 hour. Stir occasionally to avoid burning the bottom of the pot. Reduce heat and let simmer about another hour. Stir occasionally during this hour (no stirring is needed in a crock pot, throw in the ingredients, turn it on and come back in six or seven hours). Add salt, cayenne, Cajun Chef hot sauce, Worcestershire sauce. If the beans have not creamed, take a spoon and smash them on the side of the pot. Add parsley and onion tops just before serving over cooked rice. Note: This dish gets better the second day.  © 1984 John Albrecht, CEC