new orleans red beans and rice

tradition is, you serve these on monday.

recipe adapted from emeril lagasse

serves 6-8; appx 4 hours cooking time after beans soak overnight.

16 oz dry red beans (camila)
2tbsp olive oil
1 c chopped onions
1/2 c bell pepper
1/2 c celery
1 tsp salt
1/2 tsp cayenne pepper
1/4 tsp ground black pepper
1 tsp thyme
2 bay leaves
2 links savoy sausage, sliced
1.5 tsp chopped minced garlic
32 oz chicken broth
water
rice (i love zatarans)

cover beans with water and allow to soak overnight. drain and rinse.

heat oil in large stock pot over med-high. saute onions, bell peppers, celery, salt, peppers, and thyme 5 minutes. add the bay leaves and sausage. saute 5-6 minutes. add beans, garlic, chicken broth, and enough water to cover the contents well. bring to a boil, reduce heat to medium, and simmer uncovered, stirring occasionally for 2 hours. add more water if it becomes too dry or thick. use wooden spoon to mush 1/3 of beans to side of pot and cook 1.5 hours more until creamy and beans are soft.

serve over white rice and with cornbread on the side!