Red Beans and Rice

Red Beans and Rice has long been a southern traditional dish but it would be a pity if you did not try it just because of geography. This recipe has long been considered one of the best recipe's available for taste, flavor, nutritional value and just plain cost effectiveness per serving. The final result does taste better if you can take the time to make your beans from the soaking method, not canned.

Ingredients

• 1 Lb. (2 1/3 cups) red kidney beans
• 3 cups water
• 1/2 tsp. salt
• 2 or 3 fresh ham hocks
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 rib of celery, chopped
• 1 bay leaf
• 1 Lb. fresh sausage
• 2 cups cooked brown rice
• chopped green onions, optional
• grated cheddar cheese,optional

Soak the dry beans overnight in the 3 cups of water. Drain, discard water.

Place another 3 cups of water in pan with the beans. Bring to a boil on stovetop, reduce heat, cover and simmer for 30 minutes.

Add salt, ham hocks, onion, garlic, celery and bay leaf. Simmer for 2 hours ***(or longer if desired). Add more water if soup gets too thick.

About 30 minutes before serving time, remove the ham hocks and allow to cool. Remove meat from the bone and return meat to the bean pan. During this time, prepare the sausage and stir into the beans. Simmer over very low heat to blend the flavors.

To serve, spoon the bean mixture into serving dish filled with the brown rice and top with green onions and cheddar cheese.

***Tips: The beans will cook to tender after the two hours but the longer the simmering time, the soup develops a richer flavor.

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