Red Beans & Rice

  It's getting chillier outside & Ronny & I tend to eat late at night (when he comes in from work). He bought the meat on his way home & everything else I needed was already in the kitchen. This is an easy recipe to work with. It just takes a lot of time. Serve this with cornbread & milk, if desired.

Red Beans & Rice

Ingredients
  1 lb dry kidney beans
  2 c cured ham, chopped (or three large, thick slices)
  1 link Andouille sausage, thickly sliced
  2 T Cajun seasoning
  2 T salt
  1 T pepper
  1/2 sweet onion, chopped
  2 c rice
  4 c water
  water for boiling beans

Directions
  Pour beans into colander (strainer), rinse, then remove to stock pot. Add water until beans are covered by approximately one inch. Boil out three-quarters of water & add Cajun seasoning, salt, pepper, & onion. Stir. Add water & continue boiling until half of water is gone. Stir. Add ham & sausage; continue boiling. Want more liquid? Just add water & stir til warm.

  In medium pot, pour water over rice. Bring to a boil. Cover & simmer until water has almost completely cooked out. Top with 2 T margarine. Serve with red beans.