Red beans and rice is a New Orleans staple, but this version is adapted from The Pennsylvania State Grange Cookbook. This dish, including the rice, can be made a day or two ahead and reheated, making it perfect for Sunday lunch.
Red Beans and Rice
1 lb. small red beans
1 lb. andouille sausage, sliced thin (Conecuh is my favorite brand)
1 large onion, chopped
1 green pepper, chopped
2 cloves garlic, chopped
½ c. tomato ketchup
2 c. cooked ham, chopped
1 ham bone (optional)
Salt, pepper, and hot sauce to taste
4 c. hot, cooked rice
Soak beans overnight in 2 quarts of salted water. Drain and rinse.
In a large pot or crock-pot, combine beans and next 8 ingredients. Cover with 1-2 quarts of water, and bring to a boil over high heat. Reduce heat to low and continue to cook 2-3 hours until beans are tender. Remove ham bone, if using. Serve over rice.