Red Beans and Rice
1 lb red beans, soaked overnight
1 sweet yellow onion, chopped
A slice or two of bacon, chopped up (use GOOD bacon)
3 or 4 stalks celery, chopped
Tony Cachere’s Creole Seasoning
4 cloves garlic, diced
6 cups vegetable stock (obviously you can use chicken as well)
Cook bacon in the bottom of a large stockpot until you get some good grease building up. Saute onions, garlic, celery, and sausage in bacon grease until onions are clear and sausage is browned, add tonys, cumin, cayenne pepper, and a pinch of coriander and black pepper while cooking (wet with a dash of olive oil if needed - if using turkey stuff, it will probably be needed). I just add the spices to taste - I would start with at least few teaspoons of each and later in the cooking you can taste and add more if you like.
Add beans, and toss to combine. Add vegetable broth and bring to a boil, then reduce heat and cover simmer until it thickens and beans are nice and soft, or about one and half to two hours. Smash some of the beans against the side so starches release and liquid will become cloudy. Taste and season if needed. Cook another 20 minutes (uncovered if there is still a lot of liquid) or so or until nice and thick.
Serve over steamed white rice and top with shredded sharp cheddar and some diced red onion (as you can see in the picture above - I like lots o cheddar). Like most things I make - this is a pretty cheap meal, and I always have lots of leftovers for lunches. This goes a long way - you could easily feed 6 people with this recipe.