Red Beans ( And Rice)

• 1 lb red beans
• 1/2 - 1.5 lb seasoned meat ( andouille or other sausages, sliced and/or diced can work here too along with a nice ham hock)
• 8-10 cups water
• 1 onion chopped
• 1-5 cloves garlic
• 1 stalk celery chopped
• some chopped parsley
• 1 large bay leaf
• salt and/or other seasonings, spicy or otherwise, you have a hankering for. I often add some Cayenne based seasoning at some point during the cooking.
• nice crusty bread to eat with it

1. Regarding the meat quantity and type. I always try to add 1/2 lb of ham hock AND some sausage type meat. Depends on the density of the flavor I am looking for. The sausage is at least sliced and some or more of it diced. The diced gives the beans a different texture than just slices.
2. In a large pot ( I like cast iron, but whatever works for you) render the meat(s) and set aside.
3. Add the veggies to the renderings and saute a bit.
4. While sauteing, heat up the water.
5. Add water, beans, meat back to the veggies, bring to boil, cover and put on very low simmer for many hours.
6. Package says this can be done in about 2 hours. I have never had a need to cook it that quickly so I let it simmer, very low, for 6-8 hours. I guess this could be done in a crock pot too but you'd still have to render the meat.
7. 15 minutes or so before serving, adjust seasoning, and for slightly thicker beans, mash 1/4-1/2 c of them in a bowl, add back to the pot and cook for another 5-15 minutes.
8. Sometimes I will take some extra sausage, slice it 1/4 inch or so thick, grill it quickly and add it to the beans when served in a bowl. Others will often slice a sausage (green onion and garlic is one of my favorites) in 1/2, grill it and put it in the bowl when served.

red beans, sausages, water, onion, garlic, celery, parsley, bay leaf, salt, crusty bread

Taken from www.epicurious.com/recipes/member/views/red-beans-and-rice-50070872 (may not work)