Red Beans & Rice ---------------- 1 lb red kidney beans 2 qt. water [substitute homemade or canned chicken broth for richer flavor] 1 large onion, chopped 1/4 c vegetable oil 1 lb. smoked ham, cubed 1 lb smoked sausage, sliced into 1/2-inch coins [you can omit the sausage, but if you do, add a smoked ham hock when you add the water or broth; remove before serving] 1 c water 1 T chopped garlic 1 bay leaf 1 T freshly ground black pepper 2 T chopped parsley 1 t whole dried thyme leaves [or substitute 2 T whole fresh thyme leaves] 2 level T salt [reduce this considerably if you aren't a salt fanatic; folks in New Orleans eat their beans kinda salty to compensate for the lack of salt in the rice. It all kinda works out right in the end, unless you have been one of those folks who have cut down on your salt consumption, in which case this might be a tad salty tasting to you. Adjust seasonings to taste at end of cooking time, if preferred.] Try to choose red beans that are not super dark red. These are generally tougher than the more pink-red colored beans and will take quite a while longer to cook. Pick over the beans and wash them well. Add the beans to the 2 quarts water [or preferably broth] and bring just to a boil. Turn off heat and let sit covered for 1/2 hour. Now add onions and bring to a boil. Lower heat and let beans boil slowly for 1 hour, or until beans are soft [depending on the age of your beans, this time will vary considerably]. Once beans are soft, stir well mashing some against the side of the pot. Heat oil in frying pan. Add the ham and sausage, sauteeing in oil for 5 minutes. Add the chopped garlic and toss briefly. Now add the meat & garlic mixture to the pot of beans. Deglaze the frying pan with a cup of water and add this to the beans. Add remaining ingredients. Simme for 30 minutes. In the meantime, cook up some rice [preferably Uncle Ben's converted rice, as this is authentically what New Orleaneans usually eat]. At end of cooking time, beans should be nice and creamy. Serve over rice. Yield: 6 servings. Note: This is the recipe they use at a wonderful restaurant in New Orleans called Dooky Chase, a New Orleans Creole/Soul food place that most people believe has the best red beans & rice in the city. My mother made hers nearly the same way, except she threw in chunks of sausage straight into the bean mixture at the end and never added thyme. Also, she sauteed onion and also put chopped celery in the beans. Other than than, hers were identical. Some folks use pickled pork in addition to a smoked ham hock, rather than ham chunks and sausage. In any case, you use lots of onion and lots of seasoning meat. Garlic is a must, in my opinion, also. Thyme is a French touch, but not usually added by those living outside the city. Red Beans and Rice is always served on Monday -- wash day. You could get your red beans going, then go out to hang your laundry. They didn't take much attention, so you could get both the laundry done and a meal cooked without much hassle. In New Orleans, they still offer 50-cent plates of red beans at lunch on Mondays; but a chunk of sausage will cost you extra! :-) Enjoy, Carol ************************************************************** Ahhhhhh, finally, a chance to post something I feel reasonbly confident about, Louisiana cooking. First, you need to know that the different regions of LA are like completely different countries. The southwest and south-central parts of LA ( where I'm from ) are influenced by Cajun cooking whereas southeast LA ( New Orleans ) is influenced by Creole cooking. Both the Cajuns and the Creoles were descendants of the Acadians and Europeans, but the Creoles were the more "European" aristocratic types while the cajuns were the "work-hard/play-hard" people who lived in the bayous. As such, Cajun and Creole cuisine are quite similar, but Creole dishes tend to be more formal and delicate while Cajun dishes are much more "quick and dirty" and oriented toward the preparation of both seafood and wild game. You probably want a more New Orleans style of Red Beans and Rice, but I'll give you the SW Louisiana version that can be found in the "Pirate's Pantry" ( ISBN 0-88289-865-5 ). This is compilation of local family recipies put together by the Junior League of Lake Charles, La. Every true cajun in SW LA has one in his/her home. This probably won't differ much from the other RB/Rice recipes already posted, except in the season to taste part. I've also included my own RB/Rice in 40 min for three recipe. An excellent seasoning for all Cajun foods is Tony Chacherie's ( not sure of spelling ) if you can get it. I like to season my meats and sausages well with this while frying or baking them. Red Beans and Rice ( from Pirate's Pantry ) 1 pound red kidney beans 1 meaty ham bone 2 large onions, chopped 1 bell pepper, chopped 2 ribs celery, chopped 2 cloves garlic, finely chopped Salt and pepper to taste ( use Tony's if possible ) pinch of sugar 1 bay leaf ( optional ) 2 pounds Owen's spicy sausage links 1/4 cup parsley, chopped Cooked rice Soak beans overnight, rinse. Cover with water and cook with ham bone ( fat trimmed off ), onion, bell pepper, celery, salt, pepper, sugar, and bay leaf. While beans are cooking, boil sausage in skillet. Drain, fry until crisp, and set aside. Cook beans until fork tender ( 1 - 2 Hrs ); then add fried sausage. JUST before serving, remove bay leaf and add parsely. Serves 8 ( small servings ) and freezes well. Serve with corn bread and mustard greens to complete the mood. -------------------------------------------------------------- Red Beans and Rice ( Shane's 40 min variety ) 2 cans Red Beans ( black-eyed peas also work ) 1/2 pound smoked sausage ( the smokier the better ) 1 medium to large onion, chopped 1/2 bell pepper, chopped ( too much will make it bitter ) 2 green onions ( if you have them ) 1 rib of celery, chopped ( if you have it ) 1 tsp minced garlic ( I usually get it in the little jar ) salt, pepper, red pepper, tabasco (or just Tony's if you have it) thyme and parsley ( if you have them ) a little beer ( if you're drinking one or have one handy ) a little vegetable oil uncooked rice Rinse out the Red beans in their cans and fill the cans with water, set aside. Chop up all that needs to be chopped up ( including sausage ) and get out your trusty deep black iron skillet or pot. Put enough oil to wet the bottom of the pot and start frying the sausage. After about a 1 min or so, season the sausage really well with the salt and pepper ( esp pepper ). When the sausage is about 1/2 done, stir in the onions, bell pepper, and celery. Stir fry it all until the sausage is done and the vegetables are limp. ( push the sausage to the side of the skillet if it cooks too fast and focus on the vegetables ). Pour in the beans and water, and add about another can of water ( cover all the contents and leave burner at frying setting ). Add the garlic, a few shakes of tabasco, a little ( about 2 tablespoons ) beer, a pinch of thyme, and about 1/4 cup parsley. While the mixture comes to a boil, start the rice on another burner. Keep the Red beans at a raging simmer, and stir often. When the rice is done, the beans should be about done. Cook the beans down to the desired consistancy, and squash a few beans on the bottom for a more paste like texture. Serve beans over rice with a little more pepper sprinkled on top. Serves 3. Jiffy brand corn bread is also an excellent compliment.