Red Beans and Rice

Submitted by: Rich Kalynchuk

Makes: 8 servings

A traditional Monday dinner from New Orleans

1 pound dried red beans (not kidney, Camellia brand is acceptable), sorted and rinsed
1 ham bone or ¼ pound salt pork, diced (Sheffler ham hock or double smoked bacon)
½ pound Sausage Shoppe Sheffler Ham, cubed
½ pound Sausage Shoppe smoked sausage, sliced
¼ pound Sausage Shoppe hot sausage (Italian or Andouille), sliced
2 teaspoons garlic salt
1 Tablespoon olive oil
1 cup chopped onion
1 cup chopped celery
1 garlic clove, minced
2 Tablespoons chopped parsley
2 teaspoons Tabasco Sauce
Optional ingredients include bay leaves and black pepper
Hot, cooked, long grain white rice

Cautionary Note: This is a surprisingly hot dish. Reduce spices in your initial preparation to gauge how well your guests will accept the level of spice.

Place beans, garlic salt, and ham bone or salt pork in a large saucepan and add enough water to cover beans by 1 to 2 inches; bring to low boil.

Meanwhile, heat oil in a medium skillet over medium heat; add onion, celery, and garlic and cook 3 minutes or until golden. Add mixture to beans along with the parsley, salt, and Tabasco sauce. Sauté ham and sausages until lightly browned then add to beans. Add optional ingredients to beans.

Cover and simmer 1½ to 1¾ hours longer, or until beans are tender enough to mash easily with a fork. Add hot water as needed to keep beans covered, and stir occasionally. When the beans are done they will have soaked up most of the liquid. Check seasoning and serve over rice.