Traditional Louisiana Red Beans and Rice with Sausage

Red beans and rice are traditionally always served on a Monday (wash day). My Mama used to make them sometimes on a Sunday, so that the even better the next day leftovers would be ready to reheat on Monday! Hey, there is nothing wrong with having this satisfying dish any day of the week! This recipe can be cut down to one half or one third, to accommodate your particular household. Although making enough to have leftovers is highly recommended as they are even better the next day! 3 lbs Red Kidney beans soaked overnight and then rinsed thoroughly. In a pinch you could use the quick soak method. (Camellia brand is really good, though any brand is just fine. No matter what you have heard, the authentic bean for red beans and rice is the red KIDNEY bean. They are NOT tough, if someone claims they are then they were NOT made correctly) 8 cups of chicken broth 2 1/2-3 1/2 diced bell pepper (green is just fine, I used what I grabbed in the freezer which happened to be a mix of green, red and yellow) 4 medium diced onions 4-6 diced stalks of celery (I had a medium celery heart I cleaned and diced) 2 lbs of beef sausage or diced ham (Andouille sausage is fantastic, but I was out) 3 Tablespoons minced garlic (to your taste, I generally go with 1 clove per pound of beans and adjust accordingly if needed) 2 smoked ham hocks or a large ham bone (ham bone better with some meat still on it but not necessary) Start out with: 2 1/2 teaspoons Cajun seasoning 1 1/2 teaspoons black pepper 1 3/4 teaspoons salt Adjust to your preference towards the end of cooking. Salt and pepper to taste Serve on white rice. A pan of cornbread on the side is really good. Note* I add many of the options listed below at other times. I thought for this video, I would offer a stripped down version in case you are new to the recipe. That way you know that your basic recipe is already delicious all on its own. Then you can decide if you wish, what to add that will make it even more tasty than it already is. Optional: Thyme Parsley (finely chopped) cumin Bay leaves Cayenne Pepper (I would go easy with this if you are not used to the heat, remember you can add it in, but you can't take it out) Combine in a large stock pot, bring to a boil. Reduce down to a slow simmer. Cook for about 2 hours. In the end when adjusting your seasonings, take the back side of your spoon and mash some of the beans against the pot for an even creamier texture. This recipe is also fantastic when done in a crock pot as well. Follow all of the steps above and set crock pot on low 8-10 hours or high 4-5 hours. Crock pot beans can have more liquid in them, just remove the lid during the last hour to one and a half hours and that will reduce it down. I know you are going to enjoy this!