Louisiana Red Beans & Rice

Though I was not born in Louisiana, my father was, and moved us there when I was but three years old. Having spent over forties years of my life there, I cannot help but consider myself a Louisiana girl through and through. With its unique culture, music and food, Louisiana will always have a special place in my heart, especially one of my all time favorite recipes, Red Beans & Rice, that I continue to cook for my family nearly every week.

There are a variety of variations on the theme when it comes to Red Beans, but everyone that has ever eaten them agrees: Louisiana Red Beans & Rice are a staple food that is hard to live without once you've had a great batch. Mine is relatively simple, with one of the key ingredients being chicken broth. Once you master this recipe, you can whip them up with little to no fuss at all and your family will rise and call you blessed!

AUTHENTIC LOUISIANA RED BEANS & RICE

1 package small red beans or kidney beans
1 medium onion coarsely chopped
1 green bell pepper chopped (discard seeds and insides of pepper)
3 bay leaves
2 large cartons chicken broth
4 ham shanks (hocks will do if you can't find shanks, but shanks are so much better!)
1 lb smoked sausage (andouille sausage is great as well and considered the most authentic if you can find it)
Celery tops chopped (optional)
Garlic powder, onion powder & pepper to taste

Rinse the beans well and cover with cold water the night before¹ The next morning pour off the water and rinse the beans well with cold water again. Place in your favorite dutch oven or stock pot.² Cover with chicken broth, adding the onion, bell pepper, ham shanks, bay leaf and celery tops if you plan to use them. Season with garlic powder, onion powder & pepper. Do not salt ! The chicken broth and ham shanks add plenty of salt.

Bring to a rapid boil and turn down to medium low. Cover and cook approximately 4 to 6 hours or until beans are tender and the broth begins to thicken adding more broth if it cooks down too low.

Turn the beans off. Remove the meat from the shanks and discard the bones. Add the sausage. Cover again and allow to sit approximately 1 hour before serving to allow the sausage flavor and other seasonings to permeate the beans.

Serve over rice in bowls or ladle the beans into the bowl first and place a scoop of rice on top - the Louisiana way! Season with a splash of Tabasco for an extra spicy kick with hot cornbread on the side.

Yields approximately 8 to 10 servings

^{1. You may also quick soak them in the morning by covering with cold water and bringing to a boil. turn the beans off, cover them and allow to sit for approximately 3 hours. Proceed with the recipe.}

^{2 You can also place the beans in a crock pot and turn them on high for 8 to 10 hours or until tender.}