New Orleans Red Beans and Rice
2 cups chopped onion
3 cloves garlic, chopped
1 bell pepper, chopped, or 3/4 cup chopped celery (optional)
1 pound smoked sausage (sliced) or ham cut in cubes
1 pound bag red kidney beans, soaked overnight
2 bay leaves
1 teaspoon thyme
1/2 teaspoon oregano
dash of black pepper
salt to taste
Soak beans according to package directions. Drain and rinse.
In heavy Dutch oven, brown the onion until it begins to caramelize (I spray the pan with no-stick spray, get the pan very hot and then put in the onion on high flame and keep stirring. That way I don't have to add oil). When the onion is soft, add garlic, bell pepper or celery, and sausage or ham. Continue to cook a few more minutes until bell pepper softens.
Add beans, remaining seasonings except salt and enough water to cover (about one quart). Cover and cook over low heat for about three hours (add water if needed). Beans should be quite soft and begin to split. Adjust salt to taste. When beans are soft, remove cover and continue to cook until beans thicken.
You can't overcook genuine New Orleans red beans. Traditionally they were served on Mondays because that was wash day and Mama could put on a pot of beans and not worry about them while she did the wash. The beans also used up leftover ham from Sunday.
Serve over cooked rice and pass the hot sauce.