Red Beans and Rice Recipe

1 pound red kidney beans
3 quarts of stock
3 tablespoons oil
1 large onion
1 cup celery
1/2 pound smoked sausage or ham chunks
2 tablespoons garlic
1 bay leaf
2 tablespoons all-purpose seasoning
1/2 cup parsley
6 cups cooked rice
1/2 cup parsley

Soak beans overnight in water to soften. Drain beans and place in pot with stock on low fire. Coat a skillet with oil and saute onions, celery, smoked sausage or ham chunks for 10 minutes. Empty contents of skillet into pot with beans and bring to a boil. Add garlic, bay leaf and all-purpose seasoning. Reduce to a simmer for 3 hours or until beans are creamy. Add more stock if necessary so pot does not become dry. Stir in parsley, serve over cooked rice.

Hint: Cajun cooks with few spices used a technique called layering to add interest to a dish. The same vegetables were added at different times to vary the textures. For example, some celery was well cooked, some moderately and some added at the end for crunch. Makes six servings.

Hint: Do not soak beans more than 24 hours or they will become too sour.