Red beans and rice

This is the traditional Monday lunch time dish in New Orleans where it uses the left overs from the Sunday ham dinner. This is one of those dishes which tastes better the day after it is cooked, if you are reheating it you may need to add more water.

Ingredients

500 g red kidney beans
300 ml white long grain rice (use a measuring jug), cooked
1 large onion, chopped
1 red pepper, chopped
2 celery stalks, chopped
2 or 3 cloves garlic, minced
1 large smoked ham or gammon hock
500 g smoked sausage, thickly sliced
1 tsp dried thyme leaves
2 bay leaves
A few dashes of Tabasco or hot pepper sauce (to taste)
A few dashes Worcestershire sauce (to taste)
Black pepper and salt to taste

Method

Soak the beans overnight.
The next day, drain and put fresh water in a large pot. Bring the beans to a boil, make sure the beans are always covered by water and simmer for about 45 - 60 minutes, until the beans are tender, drain
Brown the sausages in a large frying pan for 5 minutes
Fry the onions, celery and pepper until the onions turn translucent
Add the garlic and cook for 2 more minutes, stirring occasionally
Add the vegetables, ham hock, sausage, and seasoning (go lightly on the Tabasco) to the beans, add enough water to cover
Bring to a boil and simmer for 2 -3 hours until the beans are soft and creamy stirring occasionally (make sure that it doesn't burn or stick to the bottom of the pan)
Remove the ham bone, take the meat of and return this to the pot
Remove 1 or 2 cups of beans, mash them return them to the pot (this gives a creamy texture)
Taste and add more seasoning (more Tabasco if you like it hot)
Serve over hot white long grain rice, as an option with more grilled sausages