Red Beans & Rice is most often served on Mondays in New Orleans. The typical Sunday dinner entrée is/was a large ham. Dinner was served about two in the afternoon, and anyone wanting a bite to eat later would snack on the leftover ham, since the maid had Sunday afternoon and evening off. Monday is washday, so the maid could prepare red beans for dinner, and just let it cook all day long with little or no attention as she went about her other tasks.

INGREDIENTS:

2 lbs. Ham or other seasoning meat (Include the ham bone)
1 lb. Red Kidney beans
1 Tablespoon Olive oil
1 Large Onion chopped
½ Large Bell Pepper chopped
2 Stalks Celery chopped
2 teaspoons Minced garlic
2 teaspoons Cajun spice
1 Tablespoon Tabasco (optional -remember Cajun Spice includes Cayenne)
½ Tablespoon Italian Seasoning
1 Large Bay leaf
1 Tablespoon Thyme
1 Tablespoon Basil
2 teaspoon Paprika
3 Tablespoons Lea & Perrins Worcestershire
Salt & Pepper to taste
10 Cups Water

INSTRUCTIONS:

Prep Time: approximately 15 hours.

1. Clean the beans, then them soak over night. In the morning, discard any remaining water on the beans. Place the beans in a large pot, covering them with fresh water. Start to cook over a low fire.

2. Trim the ham, reserving the fat. Cut ham into medium sized chunks, and place it along with the bone, into the bean pot.

3. If you have fat from the ham you won't need the olive oil. Render the fat in a heavy frying pan. Sauté onion, bell pepper and celery until onions are translucent. Add garlic and continue to sauté a few minutes longer. Add the onion mixture to bean pot.

4. Add remaining spices one by one stirring thoroughly after each. Bring to boil. Then reduce heat, cover, and cook for 1½ - 3 hours. Add more water as necessary.

5. Serve over white rice.

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Submitted by Chef Lee Bordelon