Cream-Style Red Beans And Rice

• 1 1/2 tablespoons olive oil
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1 cup chopped celery
• 2 garlic cloves, minced
• 5 cups water
• 1/2 lb smoked ham, cut into 1/2-inch cubes
• 1 teaspoon salt
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon dried oregano leaves
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground red pepper
• 2 bay leaves
• 12 ounces dried red beans, soaked in water overnight and drained
• 1/2 lb fully cooked smoked andouille sausages or 1/2 lb other smoked sausage, cut into 1/4-inch slices
• 2 tablespoons tomato paste
• hot cooked rice

1. Heat oil in large Dutch oven over medium-high heat until hot. Add onion, bell pepper, celery and garlic; cook and stir 2 minutes. Stir in water, ham, salt, thyme, oregano, black pepper, ground red pepper and bay leaves. Bring to a boil. Reduce heat. Cover; simmer 1 hour.
2. Add beans to ham mixture; bring to a boil over high heat. Reduce heat to low. Cover; simmer 1 hour or until beans are tender.
3. Carefully ladle 1 cup bean mixture into food processor or blender container. Cover; process until mixture is smooth. Returnpureed mixture to Dutch oven; stir in sausage and tomato paste.
4. Cook, uncovered, over medium heat 10 minutes or until thickened and bubbly, stirring occasionally. Remove bay leaves; discard. Serve in bowls over hot cooked rice.

olive oil, onion, green bell pepper, celery, garlic, water, ham, salt, thyme, oregano, black pepper, ground red pepper, bay leaves, red beans, other smoked sausage, tomato paste, rice

Taken from www.food.com/recipe/cream-style-red-beans-and-rice-174498 (may not work)