New Orleans Style Red Beans and Rice
  • 1 lb. dried kidney beans
  • 8-10 C. water
  • 1 - 8 oz can tomato sauce
  • 2 tsp. garlic salt
  • 1/4 tsp. Tabasco sauce
  • 1 tsp. Worcestershire sauce
  • 1/2 lb. ham, diced
  • 1 lb. smoked sausage, sliced
  • 1/2 C. chopped celery
  • 1 C. chopped onion
  • 3 cloves garlic, pressed
  • 2 bay leaves
  • Salt and pepper, to taste
  • 1/4 C. dried parsley
  • 2 C. cooked rice
  1. Wash and sort the beans. Cover with water and boil for two minutes. Remove from heat and let the beans soak for at least an hour. Drain the beans. Into the bean pot place water, tomato sauce, garlic salt, Tabasco sauce, and Worcestershire sauce. Cook, uncovered over low heat. While beans are cooking, saute ham and sausage until grease is rendered. Transfer the ham and sausage to the bean pot. To the grease in the skillet add the celery, onion, and garlic and saute until soft. Pour this mixture into the bean pot. Add the bay leaves, salt and pepper and continue cooking on low heat for 2-4 hours, or until the beans are soft and creamy. Add water while cooking, if necessary. Remove the bay leaves and add the parsley. Remove about 2 cups of bean mixture and mash thorougly. Return mashed beans to bean pot and stir. Serve over rice
This is the real deal, straight from Nawlins.