Red Beans & Rice

Red Beans & Rice 1 lb red beans, soaked 1 ham bone with meat on it 1 lb of smoked sausage 1 cup onion, chopped 1 cup celery, chopped (I usually add more) 1 clove garlic, minced 2 bay leaves ½ tsp basil ½ tsp thyme ½ tsp pepper Pinch of cayenne 1 cup white rice ( I usually use brown, and it doesn’t soak up as much liquid as white when mixed with the Red beans) Soak beans in cold water overnight. Drain beans. ( I usually will bring beans to a boil, turn off burner and let sit for an hour or so instead of doing soaking overnight) Put all ingredients except for rice in a large stock pot. Add enough water to cover ingredients. Bring to boil, then cover and lower flame. Simmer on low heat for about 2 ½ hours.. To prevent beans from sticking stir and scrape sides of pan every half hour. If mixture becomes too dry add another ½ cup of water. To make rice N’Orleans style put cup of rice plus 2 cups of cold water and ¼ tsp salt in a very heavy saucepan. Bring to boil and then stir with folk. Cover pan tightly and cook over low heat for 18 minutes. Or prepare rice the way you normally do, I have a rice cooker so I use that.. Serve tender beans over a mound of rice