Red Beans & Rice

• 1 lb dry red beans
• 2 quarts water
• 1 slice country ham, cut into pieces
• 2 cups chopped onions
• 1 cup chopped celery
• 4 bay leaves
• 1 cup chopped green bell pepper
• 3 tablespoons minced garlic
• 3 tablespoons chopped fresh parsley
• 2 teaspoons dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• hot cooked rice

1. Sort beans and rinse thoroughly.
2. In a 5-quart pot combine beans, water, ham, onion, celery, and bay leaves.
3. Bring to a boil; reduce heat, cover and cook for 1 1/2 hours or until beans are tender.
4. Stir and mash some of the beans against the side of the pan.
5. Add green pepper, garlic, parsley, thyme, salt (if needed), and black pepper.
6. Cook uncovered over low heat until thick and creamy, and 30-45 minutes.
7. Remove bay leaves before serving.
8. Serve in bowls over hot cooked rice; have hot sauce like Crystal or Tabasco ready.

red beans, water, country ham, onions, celery, bay leaves, green bell pepper, garlic, parsley, thyme, salt, black pepper, cayenne pepper, rice

Taken from www.food.com/recipe/red-beans-rice-32492 (may not work)