Red Beans and Rice

Source: Culinary Institute of New Orleans

Serves 10 (8 ounce) portions.

16 ounces red beans
3 sprigs thyme
6 bay leaves
16 ounces pickled pork
1/2 cup butter or bacon drippings (1/4 pound bacon)
6 cloves garlic, minced
6 stalks celery, chopped
2 cups parsley, chopped
1 teaspoon cayenne pepper
1 green bell pepper, diced
3 onions, finely chopped
18 ounces rice (cooked to serve)
Salt and pepper to taste

Place beans in a large bowl or pot, cover with water about 4 inches above beans and soak overnight.

Drain and place in a pot of fresh water until covered by 1 inch. Add the thyme, bay leaves and the pickled pork and bring to a boil. Reduce the heat and simmer 1 1/4 to 1 1/2 hours longer. Do not boil.

Melt butter or place diced bacon in a small skillet and cook the onion, bell pepper, garlic and celery until the onions look translucent. Add this mixture to the beans along with parsley and continue cooking them for 1 1/4 to 1 1/2 hours longer, adding more water if necessary.

After the full 2 1/2 to 3 hours remove the pickled pork, trim and cut meat into 1/2 inch pieces. Return to the beans and add cayenne pepper and salt to taste. Stir well and continue cooking if necessary. Remove thyme and bay leaves before serving.

Place hot steamed rice (3 ounces) on serving plates and spoon beans over rice. Sprinkle the top with the chopped green onions.

Garnish: Green Onions (chopped on bias)