Jake's Red Beans and Rice

I love that our son is self sufficient and loves to cook.  Here is one of his favorite recipes, and it even uses dried beans.  I hope that you love it as much as he does.

12 oz​Salt Pork, cut into ½” cubes

1 ​Yellow Onion, Chopped

1 ​Green Bell Pepper, Chopped

3 ​Stalks of Celery, Chopped

1 tsp​Salt

½ tsp​Cayenne

¼ tsp ​Freshly Ground Black Pepper

1 tsp​Dried Thyme

3 tbsp​Minced Garlic

4​Bay Leaves

6 oz​Andouille Sausage Links, cut crosswise into ¼” slices

1 lb​Dried Red Beans, rinsed and sorted over, soaked at least 6 hours and drained

8-10 C​Water

1.5 C​Uncooked White Rice, Cooked

1) Cube the salt pork into ½” cubes. Cook in a large pot over medium heat. Once cooked, remove the salt pork from the pot. Leave the grease.

2) Sautee the onions, peppers, celery, salt, cayenne, black pepper, thyme, and garlic in the pork grease for about 5 minutes.

3) Add the bay leaves, cooked salt pork, and andouille and sautee for 5 to 6 minutes.

4) Add the soaked red beans and enough water to cover the contents in the pot. Bring to a boil.

5) Reduce the heat to low-medium and simmer, uncovered, stirring occasionally, for about 2 hours. Add more water if the mixture becomes dry and thick. Be careful not to burn the bottom of the pot.

6) Use a wooded spoon to mash about half of the mixture against the side of the pot. Continue to cook, stirring occasionally, for about 1 ½ hours, or until the mixture is creamy and the beans are soft. Add more water if it becomes too thick. The mixture should be soupy, but not watery.

7) Remove the bay leaves and serve over the cooked rice.