Lynn's
Red Bean & Rice
1 pound dry red kidney beans
water
1 16 ounce package smoked beef sausage
1 medium onion, chopped
4 cloves garlic, sliced
2 bay leaves
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried thyme leaves
1/2 teaspoon cayenne pepper
1 large smoked pork hock
1 teaspoon Lousiana pepper sauce
1/2 cup uncooked long-grain white rice
1. Combine beans with 8 cups water in a 6-quart pot. Boil 2 minutes; remove from
heat, cover and let stand 1 hour. Drain beans and discard water. Pour 6 cups
fresh water over beans; return to stovetop and bring to a boil over high heat.
2. Meanwhile, dice sausage into bite-sized pieces. Chop onion. Slice garlic.
3. Add sausage, onion, garlic and remaining recipe ingredients, except for rice,
into pot with beans. Stir. Return to boiling; reduce heat to low, cover and
simmer 1 to 1 1/2 hours or until beans are tender.
4. Stir in rice; add 1/2 to 1 cup water, if necessary, to ensure rice is
submerged in liquid. Bring to a boil; cook 10 to 15 minutes longer until rice is
tender. Remove from heat and let stand 20 to 30 minutes if time permits. Remove
bay leaves and ham hock before serving. Trim lean meat from hock and return to
beans, if desired. Serve hot.
Intelligence is that faculty of mind, by which order is preceived
in a situation previously considered disordered.
- Haneef A. Fatmi