New Orleans Red Beans and Rice

New Orleans Red Beans and Rice is a staple meal we eat once a week, ~or close to once a week.

1 1lb. bag of large red Kidney beans( I like Camelia Brand)

1 lb. smoked sausage, cut into 2 inch lengths

1 smoked ham hock

1 medium onion, diced

1 green pepper, chopped

2 stalks celery, diced

2 cloves garlic, crushed

1 Tbsp. parsley

1 tsp. Creole seasoning

Rinse the beans and drain.  Place in a bowl and cover with water for a couple of hours. (the soaking step may be omitted if pressed for time)

Drain beans and place into stockpot with all other ingredients, including ham hock. Don't add any Creole seasoning or salt, at this time, will add later after beans have softened. Add water to pot to cover over the top of beans 2 inches.

Lightly cook the sausage in a skillet, just to brown a bit, add this to pot of beans.  Stir and cover.  Simmer for 2 or 3 hours, stirring every so often, to ensure no sticking.

When beans are soft, add the salt and/or Creole seasoning.  Taste.  Cook until beans are soft enough to mash against side of pot with spoon.

Serve over steamed rice and along with Iced Tea and buttered french bread!

Don't forget to the Louisiana hot sauce on the table!