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Mardi Gras Classics- Recipes

Red Beans and Rice

1 lb.Camellia Red Beans
8-10 c.Water
3 cloves garlic chopped
1 medium yellow onion chopped
1 small gr. pepper chopped
3 Bay leaves
1 tsp.dried Thyme leaves
Creole Seasoning to taste
1-2 lbs. Louisiana Smoked Hot Links (sliced)
1-2oz. can tomato sauce
1 tsp. vegetable oil
Seasoning meat- ham bone,Tasso.
Parsley (optional)

Soak the red beans overnight according package directions.

Rinse and sort beans.Cover with water,and simmer for about 1 hour.Saute' the meat of your choice in oil for a few seconds. Add onions ,garlic saute' about 1 min, then add all the mixture to pot of beans.
Add the other ingredients,bring to a low boil, cook until done, approximately 2 hours.

Note: the consistency of the beans depends on how much water has evaporated, if beans are not creamy and thick enough, cook beans a while longer without the top and or mash a few beans until thickened.

Serve over hot white rice and enjoy.

Don't wait until Mardi-Gras to cook Red Beans and rice enjoy anytime of the year.
They make a great tail-gate side dish with Game Day Wings, Chicken Fingers as well.