Red Beans & Rice

Author: Killis Haraway

Ingredients:

1 lb dried pinto or red beans rinsed and sorted
3 Tbs bacon grease
1 medium onion diced
1 bell pepper diced
3/4 C diced celery
1 lb Andouille or polka Kielbasa sausage
1 Tbs Tony Chachere's Creole seasoning
1 tsp Cayenne pepper
1 tsp basil
2 bay leaves
2 tsp fresh chopped thyme
1 smashed garlic clove
1 bunch green onions chopped for garnish
1/4 C chopped pork tasso
10 C water

Method:

Place beans in a large pot and cover with water to 2 inches. Let soak for 8 hours or overnight. Drain and set aside. In a large pot add bacon grease and add the tasso and brown over medium high heat. Add the onions, bell pepper and celery and simmer. Add seasoning and cook for about 4 minutes. Add the sausage and brown. Add beans to the pot with water and bring to a boil. Lower the heat to medium low and cook for 2 hours. Add more water if the mixture becomes too dry. Add green onions to the stock and simmer for another 15 minutes just before serving over white rice.