Red Beans & Rice - New Orleans Style

From the “Full of Beans” cookbook. We first printed it in Hot Off the Griddle #24, February 1994.

INGREDIENTS

• 1 tsp canola oil
• 3 cloves garlic, minced
• 2 onions, chopped
• 1 green sweet pepper, chopped
• 1 stalk celery, choped
• 1 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp crushed red chili pepper
• 1 cup beef or vegetable stock
• 2 cups cooked red kidney beans
• 1/4 lb lean ham, cubed
• 2 cups hot cooked brown rice
• Chopped fresh parsley or cilantro

METHOD

1. In nonstick skillet, heat oil over medium heat; cook garlic, onions, green pepper and celery, stirring often, for about 5 minutes or until onion is translucent.
2. Stir in thyme, oregano, salt and red chili pepper.
3. Pour in stock.
4. With fork, crush about one-third of the beans.
5. Add to skillet along with ham; stir well.
6. Bring to boil, reduce heat and simmer, stirring occasionally, for about 20 minutes or until thickened.
7. Spoon over rice. Garnish with parsley.

Makes 4 servings.