Red Beans and Rice
This is a most excellent recipe, good for a cold day, for a potluck, or for a family gathering. It can take longer than an hour and a half to cook, so make sure you give yourself enough time to cook it. It's well worth the time, and it is quite easy to make.
2 cups dry red kidney beans
water for soaking beans
1 large onion, minced
4 stalks celery, minced
1large green bell pepper, minced
1 tablespoon oil
3 cloves garlic, minced
2 jalapeno peppers, minced
1 3/4 teaspoons Cajun Seasoning
4 bay leaves
1/2 teaspoon thyme
8 cups of water
6 cups cooked rice (white or brown)
Soak the beans overnight, or at least 6 hours*, in a large container with enough water to cover them with 2 inches of water. Drain well before cooking. In a large pot, satue the onion, celery, and bell pepper in the oil for 15 minutes, then add the remaining ingredients, except the rice. Bring to a boil, and lower to a simmer, stirring often. Simmer for 1.5 hours or until the beans begin to break up, and the liquid becomes saucy like a gravy. Serve over rice.
*You can use canned beans for this, but use 4 cups cooked beans to replace 2 cups dried beans.
