Louisiana Red Beans

This famous Southern Louisiana dish is a staple right throughout the South. If dried beans are not available, the recipe has an alternate section for using canned beans, which are available in supermarkets This is real feel good food and there are literally millions of variations. Most include commercially available sauces and herbs. This one does not. "nanna j", a daughter of the South and a fabulous cook proudly gave it to me and I thank her for it. I know you'll love it.

Ingredients

• 1 pound red kidney beans
• 1 large onion, chopped coarsely
• 7 cloves garlic finely chopped
• ¼ cup green bell pepper, diced
• ¼ cup chopped parsley
• 4 Italian sausages
• 4 strips of bacon
• 4 ham hocks
• 1½ teaspoon Italian herbs (containing basil, oregano and sage)
• 1½ teaspoon garlic powder
• 1½ teaspoon onion powder
• 1 teaspoon poultry seasoning
• 1 teaspoon basil
• 1 teaspoon thyme
• 1 teaspoon oregano

Instructions

1. Clean the beans thoroughly, making sure to remove all the broken ones, the dirt and small rocks and any dark beans.
2. In a very large crockpot or large saucepan, saute the onion, and then add the beans and all other ingredients except all herbs and cover with water.
3. Heat on a high flame for 1 hour, adding more water if required and stirring.
4. Add all the herbs and stir them into the mixture before turning the heat to a low medium flame and cook for two hours and 45 minutes.
5. Remove 1½ cups of beans from the pot and blend finely.
6. Return the blended beans to the pot and cook another 15 minutes. Add salt if required.
7. Add a tablespoon of margarine or butter to the mixture and stir in for creamier beans.
8. Serve on a bed of white fluffy boiled rice.

If using the canned beans, cook on high heat for ½ hour.The 1½ cups of beans should be just "rough mashed".