CAJUN BEANS AND RICE

This is one of my favorite meals! It is relatively easy to prepare and really tasty. It is especially good on a winters evening after sledding with the kids. It is also a great camping meal!

There are any numbers of variations on this meal. Instead of ham, I will sometimes use 1 1/2 lbs Pork Steak, boned, trimmed, cut into half inch cubes, and browned. I'll add an extra hock when I do this. Sometimes I'll use a pound of ground Pork, browned and crumbled. Sometimes I'll use smoked sausage instead of ham. Any way, this meal is always great.

CAJUN BEANS AND RICE

3 Tbls Oil
1 med Onion, chopped
1 bunch Green Onions, chopped, including tops
2 cloves Garlic, minced
2 ribs Celery, sliced
1/2 and average Green Bell Pepper, chopped
1 tsp Salt
1/2 tsp Black Pepper
1/4 tsp Basil
1/4 tsp Thyme
1 lg Bay Leaf
1 48 oz jar Pinto Beans*
2 14oz cans Chicken Broth
3 cps Ham, diced
1 smoked Pork Hock
4 cups water
1 Tbls Butter
1 1/2 tsp Salt
2 cps Long Grain White Rice

In a large heavy pot, saute vegetables in oil until soft. Add all remaining ingredients except water, butter,salt, and rice. Simmer 35 minutes, stirring occasionally. With a fork, smash 20 or so beans against the side of the pot to thicken broth, stir, simmer 10 more minutes. Remove Pork hock and discard.

Meanwhile, about 10 minutes after Beans have started simmering, place water, butter, and salt in a large, heavy sauce pan (one with a tight fitting lid) and bring to a boil. Add rice. Return to boil, stirring. Reduce heat to slow boil, and cover. Cook 15 min. Do not stir. Do not peek! Remove Rice from stove, and let sit 10 minutes. Again, do not stir, do not peek! Fluff rice with a fork.

To serve: Spoon a mound of rice into the middle of a large soup bowl or plate. Ladle beans around the rice. Serves 6 - 8.

* You may use Red Beans instead, but I think this recipe is more flavorfull using Pinto Beans.