*** Red Beans and Rice

• 1/2 lb dried red beans
• 5 cups water
• 1 ham hock
• 1 cup Holy Trinity Wit da Pope
• 1/4 medium white onion
• 1 rib celery
• 1/4 green bell pepper
• 1 cloves garlic
• mince in food processor, then strain excess liquid
• 1/2 cup chopped green onions
• 1 bay leaf
• 1/2 tsp Worcestershire sauce
• 1 Tbsp mix spice (makes a little more than you need)
• 1/2 tsp onion powder
• 1/2 tsp pinches garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp pinches dried basil
• 1/4 tsp dried thyme
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 1 1/4 tsp paprika
• 3/4 tsp salt
• 1/2 tsp crushed red pepper
• 1/2 lb smoked Andouille sausage, cut into 1-inch pieces
• 2 cups uncooked long grain white rice
• Louisiana style hot sauce

Soak the beans at room temperature overnight in enough water to cover them. The next day, drain and rinse the beans.

In a large pot, combine the soaked beans, water, ham bone or hock, Holy Trinity Wit da Pope, green onions, bay leaves, Worcestershire, mi spices, and crushed red pepper. Bring the mixture to a boil over high heat, then reduce heat to medium-low so that the mixture is simmering. Cook very slowly, partially covered, for 1 1/2 hours, stirring once about every 30 minutes.

Start the rice in a rice cooker with the amount of water recommended on the package.

Add the smoked sausage and cook, partially covered, for about 30-60 minutes longer. The beans are ready to serve when a rich natural "gravy" is formed. Serve over rice, and add hot sauce to taste to each serving.

Makes 6 servings,  11 WW PointsPlus each.