Red Beans and Rice

I just visited my old high school friend, Beth, who lives in New Orleans and she shared her recipe for Red Beans and Rice with me. It's become a favorite in our house.

1 pound red kidney beans (or "red beans"), dry

1 large onion, chopped

1 bell pepper, chopped

3 ribs celery, finely diced

6 cloves of garlic, pressed or very finely chopped

1 ham bone (with some ham still on it)

1 pound smoked sausage, kielbasa or andouille, sliced on the bias

1 bay leaf

3 teaspoons salt, divided, plus more to taste

1 teaspoon black pepper, plus more to taste

1 teaspoon garlic powder, plus more to taste

1/2 teaspoon cumin

Soak the beans overnight: put the beans in a large bowl or pot and add enough water to cover with an inch. Add 1 teaspoon of salt. The next day, drain the beans. (Supposedly this process helps reduce the "flatulence factor".)

Put the soaked beans into a large pot and cover with water. bring the beans to a rolling boil, making sure they are always covered by water (if not, they will discolor and get hard). Add 2 teaspoons of salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1/2 teaspoon cumin. Boil the beans for 45 - 60 minutes, until the beans are tender but not falling apart. Drain the beans and return them to the pot.

While the beans are boiling, saute the sausage until browned. Once the sausage is brown, add in the "Louisiana Trinity" (onions, celery, bell pepper) and saute until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally. Add the sauteed vegetables/sausage, the bay leaf, and the ham bone to the beans and just enough water to cover.

Bring to a boil, then reduce heat to a low simmer. Simmer for at least 2 hours until the beans get creamy. Adjust seasonings as you go along, adding more to taste. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pan.

Serve over hot white rice, with French bread or corn bread on the side.

TIPS: If the beans are old -- 6 months or more -- they won't get creamy. Make sure the beans are reasonably fresh. If your red beans still don't get creamy, take 1 or 2 cups of beans out and mash them, then return them to the pot and stir. Also, Red Beans are always more flavorful after they have been allowed to sit refrigerated overnight and then reheated. You may have to add a small amount of water while reheating to create the right consistency.