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Red Beans and Rice

INGREDIENTS

2tablespoons olive oil
1medium onion, chopped
2medium green bell peppers, chopped
3stalks celery, chopped
2teaspoons kosher salt
1teaspoon freshly ground black pepper
5cloves garlic, minced
1pound cubed ham
1pound Andouille sausage
3bay leaves
1teaspoon dried thyme
1teaspoon hot sauce
1/2teaspoon cayenne pepper
2quarts water
1lb. small red beans, rinsed and cleaned

INSTRUCTIONS

1.Place the vegetable oil in a 7-quart Dutch oven and set over medium-high heat. Add the onion, bell pepper, celery, garlic, salt and pepper to the pot. Cook, stirring frequently, until the onions and celery are semi-translucent and the bell peppers are tender, 8 to 10 minutes.
2.Add the meat, bay leaves, thyme, hot sauce, cayenne pepper, water and beans to the pot and increase the heat to high. Cook, stirring frequently until the mixture comes to a boil.
3.Decrease the heat to maintain a simmer, cover and cook for 1 1/2 hours, stirring every 30 minutes. Uncover, increase the heat slightly to maintain a steady simmer and continue to cook for another 30 to 40 minutes or until the beans are tender and the sauce is thickened to your liking.
4.If you prefer an even creamier texture, mash some of the beans with a potato masher or stick blender.