Red Beans and Rice

This is an easy, economical, homey recipe. A Louisiana classic that I’ve pared down to typical pantry items makes it perfect for a weeknight meal. While a piece of tasso ham, ham hock, or even some smoked sausage would be delicious, using readily available, and typically on-hand bacon to provide the meaty, smoky notes is about as simple as it gets. In fact, you may be able to make it even easier, by using canned red kidney beans instead of dry beans as I do here. You would need 6-8 regular size cans (if you find the big family size/restaurant size, scale back) of red kidney beans, depending on how bean-y you want it. Drain, and rinse the canned beans before using.

Just added water, and ready to cook for a few hours.

Ingredients

• 3 strips thick cut bacon (or 6 thin/regular strips)
• 1 large yellow onion, chopped
• 4 celery stalks, chopped
• 1 large green bell peppers, seeded, chopped
• 1 # dry red kidney beans, rinsed, sorted, soaked overnight, drained 3 times
• 8-10 cups water
• 2 medium bay leaves
• 3 large garlic cloves, peeled, crushed
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1-1/2 tsp cajun seasoned salt (Tony Cachere's)
• cooked long grain rice
• chopped green onions

Method