Red Beans and Rice

Yes, I realize that this picture looks more like black beans than red beans. This is what happens when you cook anything all day in a cast iron skillet or pot. The food absorbs the iron. 

Let's cook some red beans.

1 pound red kidney beans, rinsed and picked over carefully

Enough water to cover beans by about 2 inches

1 yellow onion, chopped

3 stalks celery, chopped

1 jalapeno, chopped

3 garlic cloves, minced

1 - 2 t. Creole seasoning

1 large or 2 small bay leafs

1 ham hock

Soak beans overnight in a large bowl with about 3 inches of water to cover them.

Drain the water, rinse the beans and put into a large cast iron pot or dutch oven and cover with about 2 inches of water. Add the bay leaves and bring to a boil.

In a large skillet over medium high heat, brown the ham hock to render some of the fat. Remove from the skillet and add to the pot of beans.

Now add the onions, pepper, garlic and celery and cook until they are softened, about 5 minutes or so.

Add them to the pot along with the Creole seasoning. 

Reduce the heat to simmer, cover and let cook for several hours until the beans are tender. Check frequently and add more water if necessary. 

When the beans are done, mash a few with a spoon against the side of the pot to make the mixture creamier, if desired. Add salt and pepper to taste. Discard the bay leaves and serve over white rice with grilled smoked sausage on the side.