Red Beans and Rice

By Kathy Johnson

Ingredients

• 2 lbs dried pinto beans
• 3 qts water (cold)
• 1 large onion; chopped (1 cup)
• 2 tsp minced garlic
• 3 tsp chili powder
• 2 tsp black pepper
• 3 tsp Emeril's original essence
• 2 cups ketchup
• 1/4 cup Heinz 57 sauce
• 1/4 cup worcestershire sauce
• 2 tsp hot sauce (texas pete)
• 6 cups chopped ham
• 1 lb conecuh sausage (smoked); chopped

Preparation

Step 1

Soak beans over night in a large pot. Pour beans in and fill pot with cold water. Stir a few times before going to bed.

In the moring, drain beans in large collindar; rinse in cold water and look beans. Wash pot to remove dirt and return beans to pot and add 3 qts water. Cook on medium heat until boiling; reduce heat and add all ingredients into beans except ham and sausage; remember no salt until the end-then to taste. If you add ham and sausage in too early they over cook.

Start cooking beans around 8 am; cook uncovered for about 6 hours (2 pm). Then add ham and lid and cook for 3 hours (5 pm). Add sausage and taste to see if salt is needed; add salt to taste if needed. Cook about 30 minutes to 1 hour; stirring often; mixture will stick as it thickens. Test to make sure beans are good and done.
* Serve over cooked white rice.
* Don't ever cook this recipe too fast!