New Orleans-style Red Beans and Rice

By Lady Butterfly

Ingredients

• 4 cans red kidney beans (or 1 package dried red beans, rinsed, soaked overnight and soaking liquid discarded)
• 1-1 1/2 lbs. smoked sausage cut into cubes
• 1 ham hock or 1/2 lb. baked ham cubed—or a ham bone
• with meat (do not use smoked ham)
• 1 teaspoon cumin
• 2 teaspoons salt
• 1 large diced onion
• 3 cloves (we call them “toes”) chopped garlic
• 2 bay leaves
• 1 Tablespoon Worcestershire sauce
• 1/2 Tablespoon Tabasco or other hot sauce
• 1/4 teaspoon crushed red pepper
• 1/2 teaspoon thyme
• 1/2 teaspoon black pepper
• 2 Tablespoons chopped parsley
• 4-6 cups cooked rice
• Chopped scallions or green onions for garnish

Preparation

Step 1

1. Combine all ingredients (except rice and scallions) in a large pot.
2. Cover with water to 1 inch above ingredients. Cook, covered, on medium-low heat for 1 ½-2 hours. Do not boil; just simmer.
3. Stir every half hour, scraping sides to keep from sticking. Add water as needed to keep ingredients covered.
4. Take 2 cups of cooked beans out of the pot, mash, and then return to the pot for a thicker “gravy.” Add additional salt and pepper, if desired.
5. Serve over a scoop of hot cooked rice. Garnish with scallions