Title: Jim's Red Beans and Rice
Categories: Cajun Bean Rice Pork Blank
Yield: 5 Servings

1	lb	Red kidney beans, dry
		Water to cover
1/2	lb	Ham trimmings
2	c	Water (more as needed)
2/3	c	Celery, finely chopped
2/3	c	Onion, finely chopped
2/3	c	Bell pepper, finely chopped
2	cl	Garlic, minced
2		Bay leaves
1	ts	Thyme
1/2	ts	Oregano
1/4	ts	Cayenne pepper
1/4	ts	Black pepper, ground
1/2	ts	Tabasco sauce
3	c	Rice, cooked

Put the beans into a large saucepan. Run water over them, washing them with your hands and picking out any stones or bad beans. Add water to the pot to cover the beans by about 4 inches. Place on a large burner and bring to a boil over high heat. Reduce the heat, boil gently for 3 minutes, remove from burner and cover. Let the covered pot sit, unopened, for an hour. Drain and reserve the beans, discarding the juice. Add fresh water and gently boil the beans for an hour. Drain and reserve the beans, discarding the juice.

Place the ham pieces, 1 cup of water, the chopped vegetables and seasonings in a large saucepan. Stir well, cover and bring to a boil over high heat. Reduce the heat and simmer until the meat is fork tender, about half an hour, stirring occasionally.

Remove the meat from the pan and tear it into small pieces. Set it aside. Add the drained beans and 1 cup water to the pan with the ham broth and vegetables. Bring to a boil over medium heat, reduce heat and simmer 20 minutes or longer until the beans are tender, stirring occasionally. If the mixture is too thick and in danger of sticking and scorching, add water. If the mixture is too thin, mash a half cup of beans in a cup with a fork and return to the pot; stir as the mixture thickens.

Serve over rice.

Optional ingredients: sliced sausage, diced tomatoes, 1/2 tsp savory or sage and of course more hot sauce.

Jim Weller

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