Red Beans and Rice
"Time is the key to making successful red beans: they need to cook slowly and well. Using flavorful fat is another secret. Just as my grandmother did, I keep the fat from every batch of bacon I make, and I save the fat that solidifies on the surface of chilled chicken soup and roast chicken drippings, too. Just a little bit adds big flavor...."
INGREDIENTS
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2 onions, diced
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1/2 teaspoons cayenne pepper
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1 green bell pepper, seeded and diced
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3 green onions, chopped
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1 stalk celery, diced
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Salt
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2 tablespoons rendered bacon fat
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Freshly ground black pepper
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1 pound dried red kidney beans
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Tabasco
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2 smoked ham hocks
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3 cups cooked Basic Louisiana White Rice (see link in recipe below)
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3 bay leaves
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