Recipe - Lake Charles Red Beans And Rice

1 pound Red beans
1 pound Smoked sausage and/or ham
1 Celery stalk; chopped
1 Onion; chopped
4 Cloves garlic; chopped
1 (up to)
2 tablespoon Spice mix (below) (see note)
1 tablespoon Brown sugar
2 cup Uncooked rice
Grated cheese and chopped
onion for garnish

SPICE MIX
2 teaspoon Chili powder (or 1 cup)
1 teaspoon Ground cumin (or One half cup)
1 teaspoon Lawry's season salt (or 1/2
cup)
1 teaspoon Oregano leaves (or One half cup)
One half teaspoon White pepper (or One fourth cup)
One fourth teaspoon Red pepper (or 2 tbsp)
2 Bay leaves (or 24 crushed)

Rinse beans several times discarding any hulls or beans that float to the
top. Soak beans overnight (at lease 8 hours) in a LARGE pot of water,
giving them plenty of room to expand. After they have soaked, rinse beans
again and place them in a pot covering them with cool water one to two
inches above the beans. Add celery, onion, garlic, meat, and spices and
raise to a boil. Reduce the heat to simmer the beans. Stir occasionally.
The beans will need to simmer for two to three hours until they are soft
and make their own "gravy". If additional water is needed during the
cooking process, YOU MUST ADD BOILING WATER!! (Trust me...) Add brown sugar
in the last thirty minutes to mellow spices.

Serve over boiled rice. As condiments, top with graded cheddar cheese,
chopped white onion or green onion, and tabasco sauce.

NOTE: If you don't like your beans with "authority", start with 1 Tbl. of
the spices. It's easy to add spice later, but you can't take it out!

GREATHOU@INDIGO.UCDAVIS.EDU

(JEFF GREATHOUSE)

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