Red Beans and Rice
from Renée

2-3 ham hocks
1/2 lb boudin or other spicy sausage
1 lb. dry red kidney beans
1 large onion, chopped
1 bell pepper, chopped
4 cloves garlic, minced
6 cups of water
Cajun seasoning to taste (or use salt, pepper, paprika, bay leaf, and a little cayenne to taste)

Soak the beans in a big pot overnight. Drain them the next noon. Cook the sausage with the chopped onion, bell pepper, and garlic until the sausage is browned and the vegetables are soft. Add the beans, the ham hocks, the sausage mixture, and enough water to cover everything back to the big pot. Bring to a boil, then lower to a simmer for about an hour until the beans begin to soften. Remove about 1/4 cup of the beans, mash them and return them to the pot. Cook over a very low fire until there is a thick gravy and the beans are soft.

Serve over rice.

For Lent, omit the ham hocks and sausage.

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