Red Beans & Rice with Conecuh Sausage

Fall is falling in Alabama and it's time to start thinking about those wonderful comfort food dishes that make your tummy and heart happy.  And because I am not a citizen of New Orleans I can eat this any day of the week.  I do not have to wait until Mondays!

1 lb. dried red kidney beans (New Orleanians use Camellia beans)
1/2 lb. fatty ham or another seasoning meat, such as salt meat, pickle meat, or smoked ham hock
1 medium yellow onion, chopped
1 or 2 stalks celery, chopped
1 green bell pepper, chopped
1 clove garlic, minced
1 large bay leaf
1 to 2 t. Creole seasoning
Salt
Black pepper to taste
2 T. chopped fresh parsley, or more to taste
1/4 cup chopped green onions (green part only)
Hot cooked rice for serving
Hot sauce for serving

Pick over the beans to remove and stones or broken beans.   Soak overnight in a large bowl with about 3 inches of water to cover.   Drain the water, rinse the beans, drain again, and set aside.

Render the ham or seasoning meat in a Dutch oven over medium heat to obtain the fat, then remove the meat and set aside.  Saute the onion, celery, bell pepper, and garlic in the rendered fat, adding a little oil if needed, until softened.

Add the beans, return the meat to the pan, and pour in 8 to 10 cups water, or enough to cover everything by at least a couple of inches.  Bring to a boil.   Add the bay leaf and Creole seasoning to the beans, then reduce to a simmer and gently cook, uncovered, for about 1 1/2 hours, until the beans are tender.   Add more water while cooking, if necessary.

Toward the end of the cooking time, mash some beans with a spoon against the side of the pot to make the mixture creamier, if desired, and add the salt and pepper to taste, the parsley, and the green onions.  If you prefer, use the parsley and green onions as a garnish.   Discard the bay leaf and serve in bowls over white rice.

 Pass the hot sauce.

Sweet Harold grilled some Alabama Conecuh County Sausage to serve with the red beans.  Deeeee-licious.

This recipe comes from Cooking Up a Storm - Recipes Lost and Found from the Times Picayune of New Orleans.  It is an excellent source of recipes that were lost and found after Katrina.