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Emeril's Red Beans and Rice

Source of Recipe


Emeril Lagasse






List of Ingredients



• 2 Tbsp vegetable oil
  
• 1 cup chopped onion
  
• 1/2 cup chopped bell peppers
  
• 1/2 cup chopped celery
  
• 1 tsp salt
  
• 1/2 tsp cayenne pepper
  
• 1/4 tsp ground black pepper
  
• 1 tsp dried thyme
  
• 4 bay leaves
  
• 1 lb. boiled ham, cut into 1/2-inch cubes
  
• 6 ounces smoked sausage, cut crosswise into 1/4-inch slices (1 cup)
  
• 1 lb. dried red beans, rinsed and sorted over, soaked overnight and drained
  
• 3 Tbsp chopped garlic
  
• 8 to 10 cups water
  
• Steamed rice
  






Instructions



1. Heat the oil in a large, heavy saucepan over medium-high heat. Sauté the onions, bell peppers, celery, salt, cayenne pepper, black pepper and thyme for about 5 minutes. Add the bay leaves, ham and sausage, and sauté for 5 to 6 minutes more.
   
   
2. Add the beans, garlic, and enough water to cover the contents in the pot. Bring to a boil. Reduce heat to medium and simmer, uncovered, stirring occasionally -- about 2 hours. Add more water if the mixture becomes dry and thick.
   
   
3. Use a wooden spoon to mash about half of the mixture against the side of the pot. Continue to cook, stirring occasionally, for about 1-1/2 hours, or until the mixture is creamy and the beans are soft. Add more water if it becomes too thick. (The mixture should be soupy, but not watery.) Remove bay leaves and serve over steamed rice.
   
   Makes 8 servings.