Red Beans & Rice

*note: I always feel like we should have red beans & rice on Monday round about noon. I usually don't make it on Mondays, because Bryson doesn't work the night before, and he doesn't love red beans and rice (bizarro, I know). Somehow it feels better on Mondays though, and you may wish to take that into consideration if you have "feelings" about how or when certain foods should be eaten. Putting a pot of red beans on Sunday night is just- well, it's fabulous for me. :)

Red Beans & Rice
2 lbs dried red beans (small kidney beans)
6 c water
4 cloves garlic (minced)
1 lg green bell pepper (chopped)
1 lg red bell pepper (chopped)
1/2 lb salt pork
1 c dry red or cooking wine
1/2 c fresh parsley (chopped)
3 bay leaves
1 tsp dried oregano
1 TBSP Old Bay Seasoning
1 tsp celery seeds
1 tsp paprika
1/2-1 tsp ground chipotle pepper
1/2-1 twp crushed red pepper
1 tsp Louisiana hot sauce
1 lb smoked beef sausage cut into 1/2 inch pieces
1 lb andouille sausage cut into 1/2 inch pieces
2 (11 oz) cans rotel diced tomatoes and green chilis (not drained)
1TBSP filé powder

Hot cooked rice

Combine first 16 ingredients in large stockpot. Bring to a boil. Cover, reduce heat, and simmer 3 hours or until beans are tender (you can actually just do that in the crock-pot if you have time and start the night before). Then add sausage and tomatoes, and cook another 30 minutes. Stir in filé powder. Serve with/over hot rice. Yields 10-12 servings (you can share with Celeste down the road, and/or freeze some for another meal!)

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