Red Beans and Rice

RED BEANS AND RICE

From the kitchen of Silvia Winert

The secret to making a great pot of beans is to avoid stirring them as much as possible to keep them from getting mushy. If you like the beans thicker, remove the cover during the last 30 minutes of cooking. Or, when beans are cooked, remove 1/2 cup, mash them and return them to the pot; stir gently to mix.

1 lb. red beans
water
2 medium size onion, chopped
2 ribs celery, chopped
1/2 large bell pepper, chopped
2 1/2 tsp. salt
1 1/2 rounded tsp. each thyme and oregano
1 1/2 tsp garlic powder
3/4 tsp. cayenne pepper
2 bay leaves
1 lb. Smoked sausage cut into 1/2 inch slices
shredded cheddar cheese
chopped green onions (including green tops) for garnish
6 servings hot, cooked rice



Overnight: Wash beans under cold running water. Place in heavy 5 quart pot. Cover with water and soak beans overnight.

For a quick soaking method: cover beans with water and bring to boil; reduce heat, cover and boil 2 minutes. Turn off heat and let it sit 1 hour Do not drain off water.

After the overnight soaking or quick method: Two hours before serving, add onion, celery, and bell peppers to beans. With a spoon gently push vegetables below waterline. Cover pot and bring to a boil. Reduce heat and simmer 1 1/2 hours. Mix salt, thyme, oregano, garlic powder and cayenne in a small bowl. Sprinkle on top of beans. Add bay leaves. Add sausage to pot and very gently stir spices and sausage into beans. Do not stir more than necessary. Cover and simmer 30 minutes, or until beans are completely soft. Serve over hot rice and top with cheese and green onions if desired.