Southern Cooking

Down South Louisiana every Monday this is whats for dinner if you were to eat out or at home.   Some put Ham in as well and others serve with a pork chop this is a  Great crock-pot meal as well just don't soak the beans put it all in and let it cook on low


Red Beans and Rice

    * 1 pound red beans, soaked overnight
    * 1 medium onion, chopped
    * 1 bunch of green onions, chopped
    * 7 cloves of garlic, chopped
    * ½ cup parsley
    * 3 rib celery, chopped
    * 1 bell pepper, seeded and chopped
    * 2 bay leaves
    * 1 teaspoon thyme
    * salt and pepper
    * 1 pound smoked sausage cut into 1 inch pieces
   
  
Drain the beans. Put them in a large heavy pot and add 3 quarts of fresh water. Cover and simmer for one hour or until the beans are tender. Watch that the water does not boil down too far. The beans must be covered with water at all times. Add the rest of the ingredients, except for the rice. Add more water to cover if needed. Simmer for 1 to 1 ½ hours or until the liquid has thickened. Serve over rice.