Mom's New Orleans Red Beans and Rice

1 serving Kidney Beans Red, Dry (Goya) 16 oz / 454 g bag (12 servings per container) (by MIKEGINA)
1 large Onions, raw
.5 cup, chopped Green Peppers (bell peppers)
6 tsp Garlic
3 serving Celery Stalk (1 med stick 7-8 in) (by SUNFLOWR)
16 tbsp Dill Pickle juice (by JOTERESA)
16 oz Smoked sausage
16 oz Ham, lean smoked, John Morrell Off The Bone (by WALDOWADE)
3 tsp Cavendar Greek Seasoning (by CHEMRULZ)
1 cup Brown Rice, long grain
2 cup (8 fl oz) Water, tap
1 dash Salt
1 tbsp Extra Virgin Olive Oil

1. In a lg heavy pot, empty bag of red kidney beans; remove any dirt.
2. Wash beans by rinsing in water and discard water. Add fresh tap water to cleaned beans so that water covers them by 2".
3. Put lid on and bring to a boil, then lower temperature to simmer for 1 hour and then turn off. Beans should be softened.
4. Add all above remaining ingredients and add enough water to cover all ingredients by and inch.
5. Bring back to a boil then immediately to a low simmer. It may take 3-4 hours on a simmer for the beans to be ready to eat. The longer you keep them on a low simmer, the creamer they will get. You must stir the beans regularly so they don't burn.
6. Slow-cooker variation: If you soften the beans first, you could then put them in a crock pot with all the other ingredients and cook on low for 8 hours, stirring every so often so it doesn't burn.
7. Freeze any leftovers and they are good for at least 4 months in the freezer.

For the Rice:
1. Prepare 1 cup of long grain brown rice (2 cups of water to each cup of rice plus a good shake of salt and 1/2 t of olive oil), bring to a boil then put on simmer for 15 mins or until done.


Serving Size: 1/8 of recipe

Number of Servings: 8

Recipe submitted by SparkPeople user ZENAHOME.