Hearty Red Beans and Rice

posted by techgoddess 08-09-100 6:44 AM

Hearty Red Beans and Rice

1 lb. dry red kidney beans
2 tsp. garlic salt
1 tsp. Worcestershire sauce
1/4 tsp. hot pepper sauce
1 qt. water
1/2 lb. fully cooked ham, diced
1/2 lb. fully cooked smoked sausage, diced and drained
1/2 lb. fully cooked and drained ground beef
1 cup chopped onion
3/4 cup chopped bell pepper
1/2 cup chopped celery
3 garlic cloves, minced
2 bay leaves
1/4 cup minced fresh parsley
Tony Chachere's Creole Seasoning, to taste
Tabasco, to taste
Hot cooked rice

Place beans in a Dutch oven or kettle; add water to cover by 2 inches. Bring to a boil; boil for two minutes. Remove from heat; cover and let stand for 1 hour. Drain beans and discard liquid.

Add garlic salt, Worcestershire sauce, hot pepper sauce and water; bring to a boil. Reduce heat; cover and simmer for 1 and 1/2 hours.

Meanwhile, in a skillet, saute' ham and sausage until lightly browned. Drain. Brown ground beef and drain. Add meats to bean mixture. Saute' onion, bell pepper, celery and garlic in a bit of olive oil or butter until tender; add to bean mixture. Stir in bay leaves. Cover and simmer for 30 minutes or until beans are tender. Discard bay leaves.

Measure 2 cups of beans; mash and return to the bean mixture. Stir in parsley, Tony Chachere's, and Tabasco. Simmer another five minutes. Serve over rice with hot crusty French bread and put the Tabasco on the table so folks can heat up their own servings as desired.

Yield: 8-10 servings

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