Red Beans and Rice - Chef David Russo, Instructor of Culinary Arts, Ivy Tech State College.

This perennial New Orleans favorite was a hit at Chef Russo's "Fat Tuesday" cooking class.  It has a wonderful mix of flavors and just the right amount of "bite."

Ingredients:

2 tbsp vegetable oil
1 cup onions, chopped 
1/2 cup celery, chopped
11/2 cup bell pepper, chopped
Kosher salt to taste
1/2 tsp cayenne pepper
1/4 tsp. ground black pepper
1 tsp dried thyme
4 bay leaves
1 lb. boiled ham, cut into 1/2 inch cubes
6 oz. Andouille sausage cut on the bias into 1/4" slices
1 lb. dried red beans, rinsed, soaked overnight and drained
3 tbsp. garlic, minced
8-10 cups water.

Heat the oil in a large heavy saucepan over medium high heat.  Saute the onions, celery, peppers, salt, cayenne, black pepper and thyme for about 5 minutes.

Add beans, garlic and enough water to cover the contents of the pot.  Bring to a boil.  Reduce heat to medium and simmer, uncovered for about two hours.  Stir occasionally during the simmer.  Add water if the mixture becomes too thick.

Use a wooden spoon or potato masher to mash about the half the beans and continue to cook for about another 1 1/2 hours, stirring occasionally until the mixture is creamy and the beans are soft.

Remove bay leaves and serve over steamed rice.

Serves. 12