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Cajun Red Beans and Rice

• 1 pound red kidney beans, dry
  1 large onion, chopped
  1 bell pepper, chopped
  5 ribs celery, chopped
  As much garlic as you like, minced (I like lots, 5 or 6 cloves)
  1 large smoked ham hock, 3/4 pound of Creole-style  Pickled PorkJ42 or 3/4 lb. smoked ham, diced, for seasoning
  1 to 1-1/2 pounds mild or hot smoked sausage or  Andouille SausageSG5sliced on the bias
  1/2 to 1 tsp. dried thyme leaves, crushed
  1 or 2 bay leaves
  As many dashes Crystal hot sauce or Tabasco as you like, to taste
  A few dashes Worcestershire sauce
  , Creole Seasoning SC37 taste; OR,red pepper and black pepper to taste
  Salt to taste
  FreshCreole Hot Sausage SC3 orChauriceSG4 links or patties, grilled or pan-fried, one link or patty per person (optional)

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Put all in pan, cover with enough water to be 2 inches over beans. Cover and bring to a boil, boil 5 mins. Cut off heat and let stand 1 hr.
 Bring the beans to a rolling boil. Make sure the beans are always covered by water, or they will discolor and get hard. Boil the beans for about 45 - 60 minutes, until the beans are tender but not falling apart. Drain.

While the beans are boiling, sauté the Trinity (onions, celery, bell pepper) until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally. After the beans are boiled and drained, add the sautéed vegetables to the beans, then add the ham hock (or ham or pickle meat), smoked sausage, seasonings, and just enough water to cover.

Bring to a boil, then reduce heat to a low simmer. Cook for 2 hours at least, preferably 3, until the whole thing gets nice and creamy. Adjust seasonings as you go along. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot. (If the beans are old -- say, older than six months to a year -- they won't get creamy. Make sure the beans are reasonably fresh. If it's still not getting creamy, take 1 or 2 cups of beans out and mash them, then return them to the pot and stir.)

If you can ... let the beans cool, stick them in the fridge, and reheat and serve for dinner the next day. They'll taste a LOT better. When you do this, you'll need to add a little water to get them to the right consistency.

Serve generous ladles-ful over hot white long-grain rice, with good French bread and good beer. I also love to serve grilled or broiled fresh Creole hot sausage or chaurice on the side.

I like serving a few small Pickled Onions CajunJ41 with my red beans -- I chop them up and mix them in with the beans. It's great! Why does it taste so good? As my sister's friend (and dyed-in-the-wool New Orleanian) Cherie Valenti would say ... "It's da vineguh!"

YIELD: 8 servings

It's not what happens to you, but how you react to it that matters.

- Epictetus