Cream-Style Red Beans And Rice - cooking recipe

Ingredients
    1 1/2 tablespoons olive oil
    1 cup chopped onion
    1 cup chopped green bell pepper
    1 cup chopped celery
    2 garlic cloves, minced
    5 cups water
    1/2 lb smoked ham, cut into 1/2-inch cubes
    1 teaspoon salt
    1 teaspoon dried thyme leaves
    1/2 teaspoon dried oregano leaves
    1/4 teaspoon black pepper
    1/8 teaspoon ground red pepper
    2 bay leaves
    12 ounces dried red beans, soaked in water overnight and drained
    1/2 lb fully cooked smoked andouille sausages or 1/2 lb other smoked sausage, cut into 1/4-inch slices
    2 tablespoons tomato paste
    hot cooked rice
Preparation
    Heat oil in large Dutch oven over medium-high heat until hot. Add onion, bell pepper, celery and garlic; cook and stir 2 minutes. Stir in water, ham, salt, thyme, oregano, black pepper, ground red pepper and bay leaves. Bring to a boil. Reduce heat. Cover; simmer 1 hour.
    Add beans to ham mixture; bring to a boil over high heat. Reduce heat to low. Cover; simmer 1 hour or until beans are tender.
    Carefully ladle 1 cup bean mixture into food processor or blender container. Cover; process until mixture is smooth. Returnpureed mixture to Dutch oven; stir in sausage and tomato paste.
    Cook, uncovered, over medium heat 10 minutes or until thickened and bubbly, stirring occasionally. Remove bay leaves; discard. Serve in bowls over hot cooked rice.

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