New Orleans Style Red Beans & Rice

[guest002]

1 bag dry red kidney beans
1 onion
1 clove garlic
2 tsp. cooking oil
1 lb. sausage of choice or ham hock (can be omitted if you don't have on hand or wish to keep cost down)

Add seasoning to your taste:
Tony Chachere's Creole Seasoning
parsley flakes
Mrs. Dash Original
Black Pepper
Red Pepper (or Cayenne)
Tabasco Sauce
1 bay leaf (remove before serving)

You may soak your beans overnight in cool water (cover bowl with plastic wrap and leave on counter top) if time allows. Drain water off before cooking.

Place cooking oil along with chopped onion, an garlic in bottom of pot and saute. Add water to 6 quart stock pot about 1" from top, stir in beans. Add remaining seasoning to taste and bring to a boil. After boiling, cook on low fire for about 3 hours or until juice is creamy and beans soft. I add my meat to the pot during the last 30-45 min. of the cooking process as to not dry it out. Occasionally stir beans while cooking--more important in the last hour of cooking.

Rice
Cook 1 cup rice in rice cooker according to your cookers directions.

Or

Place 2 cups of water in 3 qt. baking dish, microwave on high for 5 min. Take dish out and add 1 cup rice and stir. Place back in microwave and cook for 17 min. on 50% power.

Serve beans on a bed of rice and enjoy!

Feeds plenty! You can freeze beans if you have leftovers. A green salad and cornbread muffins complement this meal very well.

[Darlene]

You are cooking up a storm over there, thanks for the recipe!
I'm starting to think that this time of year gets you in the mood for spending more time in the kitchen.

[guest002]

The great thing about any beans and rice dish is that it's cheap!