Mamas Red Beans and Rice

• 1 pound dried red kidney beans, washed and picked over for stones
• 1 ham bone, or 2 pounds boudin, smoked sausage, or Cajun andouille, sliced 1 inch thick
• 1 onion, preferably Vidalia, chopped
• 2 cloves garlic, very finely chopped
• 6 cups water
• Hot sauce, for seasoning
• Coarse salt and freshly ground black pepper
• Double recipe $20,000 Rice Pilaf (page 158), for accompaniment

1. Place the kidney beans in a large bowl and add water to cover.
2. Soak overnight.
3. Or place the beans in a large pot of water and bring to a boil over high heat.
4. Once the beans come to a boil, remove from the heat and set aside for 1 hour.
5. Before cooking, discard any floating beans and drain.
6. To prepare in a slow cooker, place the drained soaked beans, ham bone, onion, garlic, and the water in the insert of a slow cooker.
7. Cook over low heat until the beans are tender, about 6 hours.
8. To prepare on the stovetop, combine the soaked beans, ham bone, onion, garlic, and water in a large, heavy-bottomed Dutch oven.
9. Bring to a boil over medium-high heat, then decrease the heat to low.
10. Simmer, covered, until the beans are tender, 4 to 5 hours.
11. Season with hot sauce.
12. Taste and adjust for seasoning with salt and pepper.
13. Serve with rice pilaf.

kidney beans, ham bone, onion, garlic, water, sauce, salt, recipe

Taken from www.epicurious.com/recipes/food/views/mama-s-red-beans-and-rice-380381 (may not work)