Mardi Gras

Red Beans and Rice

This traditional recipe from David is ideal for a Mardi Gras party. It can simmer away on the stove while you're having fun.

1 lb. dried red kidney beans, well rinsed
1 1/2 Cups water
2 tsp. garlic salt
1/2 tsp. Tabasco sauce
1 TB Worcestershire sauce
1 Cup celery, chopped
2 Cups onions, chopped
2 garlic cloves, minced
3 TB vegetable oil
1/2 lb. smoked sausage, cut in 1/3-inch slices
1/2 lb. tasso or regular ham, cubed in 3/4-inch pieces
4 bay leaves
1 tsp. salt
1/2 tsp. pepper
1/4 Cup fresh parsley, finely chopped

Put beans, water, garlic salt, Tabasco, and Worcestershire sauce in a large pot. Bring to a boil. Meanwhile, sauté the onions, celery and garlic in the oil in a separate pan over medium heat. When soft, add to the pot of beans. Sauté the sausage over low heat in the pan. Once there is some fat from the sausage in the pan, add the ham cubes. Cook 10 minutes, stirring frequently. Discard the fat and add the meat to the beans. Then add the bay leaves, salt and pepper.

Let the beans cook at a good simmer, partially covered, at least 2 hours, probably 3, stirring very frequently, at least every 10 minutes. If you don't watch them, they will burn on the bottom of the pan. Also, it may be necessary to add water, a cup at a time, if they start to get dry. The object is to partially break down the beans through heat and stirring. Right before they are ready, add the parsley.

Prep. time: 15 minutes
Cooking time: 2 hours 30 minutes
Serves: 6-8

Menu:
Elaine Joseph - Potato Salad
David Krebs - Red Beans and Rice