Louisiana Red Beans & Rice – Bam’s Style

i use to live in Louisiana a couple of years ago and developed a love for red beans and rice…

1 pound dried red beans
10 cups water (or more)
1 ham bone or ham hock
1 pound smoked sausage, cut into 1-inch pieces
6 garlic cloves, crushed
1 1/2 cups chopped yellow onion
1 green bell pepper, chopped
1 cup chopped scallions
2 bay leaves
1 teaspoon Worcestershire
1 tablespoon dried parsley flakes
1 teaspoon dried thyme
1/4 teaspoon dried basil
1 teaspoon Creole/Cajun seasoning, such as Tony Chachere’s
Crushed red pepper to taste
Lemon juice, just a splash
Tabasco sauce to taste
4 cups hot cooked rice

Rinse beans well and drain them in a colander. If you remember to cover them with water and let them soak overnight, great. Otherwise, place beans in a large pot, cover them with water and “fast soak” by bringing to a boil and letting them stand off of the heat, covered, for 1 hour.

Return the beans to the stove, add ham bone, garlic, onions, bell pepper and seasonings. Bring mixture to a boil and reduce heat to simmer. Cook very slowly, partially covered, for 1 1/2 hours.

Stir the entire mixture just once about every half hour. Add the smoked sausage and cook another hour, partially covered. Beans are ready to serve when a rich natural “gravy” is formed.

(In case you’re tempted to omit the ham bone or ham hock, don’t that’s what gives the liquid it’s creamy consistency.) Serve over rice with garlic bread. How many hungry people will this recipe feed? Well, that depends…at least 4, maybe up to 8.

How hungry are they?