RED BEANS
Serves 12.
Note: Tony Chachere's Creole Seasoning, used in this and many of the book's recipes, is available at Byerly's and Cub stores. From "You Are Where You Eat."
• 5 to 6 tbsp. oil, more if desired
• 1 heaping cup chopped yellow onion
• 1/2 c. chopped green onions, both green and white parts
• 2 tbsp. chopped parsley
• 2 tbsp. minced garlic
• 2 tsp. or less Creole seasoning (such as Tony Chachere's, see Note)
• 1 lb. smoked sausage, hot or mild to taste
• 1 lb. ham steak, in 1-in. cubes
• 1 lb. red kidney beans, soaked in water to cover overnight, with soaking water reserved if desired
• 2 quarts water (8 cups), or use the soaking water plus additional water needed to make a total of 2 quarts
• Hot rice
Directions
Heat the oil in a large, heavy pot. Add yellow onion, green onions, parsley and garlic, and sauté 15 minutes, stirring frequently. Add Creole seasoning, sausage and ham, and sauté an additional 15 minutes. Add the soaked beans and water.
Bring to a slow simmer and cook about 3 to 4 hours, until creamy, mashing against the side of the pot to speed things up. If beans rise to the surface during the first 2 hours, add more water. Add more Creole seasoning if desired. Serve over hot rice.
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