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Pasta and Rice


Bayou Red Beans and Rice


1 pound dried red kidney beans, sorted and rinsed
4 cups water
1 ham bone
1 large onion, chopped (1 cup)
¼ cup chopped celery (with leaves)
1 teaspoon salt
½ teaspoon red pepper sauce
3 cups hot cooked rice

Heat beans and water to boiling in Dutch oven. Boil uncovered 2 minutes; reduce heat. Stir in remaining ingredients except rice. Cover and simmer 1 to 2 hours, stirring occasionally, until beans are tender. (Add water if necessary during cooking; water should just cover beans at end of cooking time.)

Remove 1 cup of the beans, and mash to a paste. Stir mashed beans into bean mixture in Dutch oven; stir until liquid is thickened. Remove ham bone; remove any meat from bone and stir into beans.

Serve beans over rice.

Makes 6 servings