Red Beans

One of our favorite winter dishes is Red Beans.  It takes 3-4 hours to cook but it's worth it.


2 qts water
1 lb dry red beans

1/2 lb Hot links sliced thick

1 thick slice ham cut into cubes 

 (tonight I actually used ham hocks)         

1 green bell pepper chopped

3 med yellow onions chopped
1 bunch of green onions ( including green tops) sliced
3 stalks celery chopped
3 bay leaves
1 pinch of thyme


Put it all in a large pot and set to med heat.  When it boils turn heat down to low and cook 3 hours.
after 3 hours check to see if beans are soft enough to squish. Use a wooden spoon to mash 1/3 of the beans.  I usually use a potato masher just because it's quicker.  If the beans aren't soft enough yet check back in a 1/2 hour.  Once beans are smashed add ceyenne pepper and tobasco sauce to your liking.  We like ours pretty hot and usually even add to our bowls once served.  Let the beans cook another 1/2 hour. Be sure to get out the bay leaves before serving.

Serve with sliced toasted sourdough bread.   This is such a thick creamy dish. The leftovers will thicken up even more the next day.