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Red Beans and Rice

There is a large staff in my senior housing facility. Christmas presents to each gets so prohibitive. So after the holidays, after they have had their share of sweets, I do a staff luncheon. Each year, they ask that they have the same menu as the year before. This is always the main dish, I double the recipe.

Red Beans and Rice.

1 pound red beans,
3 cups sliced celery
1 cup sliced green onions
4 cloves garlic minced
1 teaspoon salt
fresh ground pepper
2 bay leaves
vegetable cooking spray
2 cups diced onions
1 cup chopped green peppers
1 pound hot sausage sliced ( Iuse Turkey Kielbassa)
1 teaspoon Italian seasoning
teaspoon hot sauce
2 quarts water
5 cups cooked rice, without salt or fat

Sort and wash beans, place in a large Dutch oven. Cover with water 2 inches above beans; let soak for 8 hours. Drain. Cover with water to cover by 2 inches and cook until tender, about 1 hour.

Coat a large Dutch oven with vegetable spray. Add celery, onion, and green pepper. Saute until tender. Add cooked beans and rest of ingredients, except rice. Cook, uncovered, over medium heat for 1 hour. Serve over rice, or stir in rice when ready to serve.

Makes 8 to 10 servings.