Red Beans and Rice

Again, falling way behind!  I blame the holidays.  We went with a real rustic and traditional meal: red beans and rice.  Traditionally made on Mondays so the ham bone left over from your Sunday ham could be used to flavor the beans and gravy.  I don't have a ham every Sunday (believe it or not) so I went back for another ham shank to do some of the flavoring.  Overall, my Mom and I both agreed that while this was good, it is basically the most basic way you could make this traditional dish.  I had it at a great French Quarter restaurant called the Gumbo Shop and it blew my mind with fantastic smoked sausage...which this recipe does not call for.  Anyway, next time I make this I'll be sure to include some smoked or andouille sausage and I think the flavor will be perfect.

Red Beans and Rice 

Serves 8

2 lbs. dried red kidney beans, soaked overnight in cold water

1/2 cup thinly sliced green onion tops

1/2 cup chopped green pepper

1 1/3 tbs finely minced garlic

2 tbs minced parsley

1 lb seasoning (baked) ham, cut into 1-inch cubes

1 lb pickled pork, cut into large chunks

1 large ham bone with some meat on it

1 tbs salt

1/2 tsp black pepper

1/8 tsp cayenne

1/8 tsp crushed red pepper

2 bay leaves, broken into quarters

1/2 tsp dried thyme

1/8 tsp dried basil

2 quarts cold water

Boiled rice

Drain the soaked beans in a colander and put them, along with all the other ingredients, into a heavy 8 to 10 quart pot or kettle, adding just enough of the cold water to cover.  Bring to a boil over high heat, then lower the heat and simmer on low heat for 2 1/2 to 3 hours, or untilbeans are tender and a thick natural gravy has formed.  Add about a cup of water toward the end of cooking if the mixture appears too dry.  During cooking, stir frequently and scrape down the sides and across the bottom of the pot with a wooden spoon to prevent scorching.  Stir the entire mixture thoroughly just once about every half hour.  When the beans are cooked, turn off the heat.  To serve, ladle 1 1/2 cups ofbeans, with meat and gravy, over a portion (about 2/3 cup) of boiled rice.