T’s Red Beans and Rice

1-pound bag red beans, preferably Camellia, that have been soaked well covered in water for 8 – 12 hours!

4 - 6 slices deli ham, chopped

1 tablespoon olive oil

1 tablespoon butter, or 1more tablespoon of olive oil

1 large onion, diced

4 stalks celery, diced

1 red pepper, diced

2 cloves garlic, minced

2 bay leaves

1 teaspoon garlic powder

½ teaspoon cayenne pepper

½ teaspoon black pepper

¼ teaspoon oregano

½ teaspoon Thyme

1 tablespoon tomato paste, optional

½ teaspoon salt

1 teaspoon Worcestershire sauce

1 teaspoon hot sauce, optional

6-8 cups water, enough to well cover the beans.  At least by 1 inch or so.

1 package smoked or Andouille sausage, sliced into ½” slices

2-4 cups cooked rice

Heat oil and butter in a large stock pot.  When oil is hot add the ham, onions, celery and the red pepper, sautéing until very soft, about 8 - 10 minutes.  Add the garlic and sauté for 1 minute more.  Now add all other ingredients except the sausage.  Mix well, bring to a boil and then turn heat down to a low simmer.  Take sausage slices and either broil them until browned or brown them in a skillet.  Drain sausage on paper towels to absorb the grease.  Now add the sausage to the beans and simmer beans for 6-8 hours on low.  Beans should be very soft and mushy!  Serve over some rice with a nice piece of French Bread.