Red Beans and Rice
1 pound of dry red kidney beans
1 large onion
1 bell pepper
5 stalks of celery
3-5 cloves of garlic
3 tablespoons of lard
1 jalapeño
½ pound of salt pork, ham hock, pickled pork, bacon (optional)
1 tsp. dried thyme leaves
1 or 2 bay leaves
cream sherry
Worcestershire sauce
soy sauce
salt and pepper
scallions (optional)
Italian parsley (optional)
Soak the beans overnight. Drain them and put them in the pot. Add enough water to cover them completely, and not much more.
Chop the onion, bell pepper, celery, and garlic finely in the food processor and put them in the pot. Also add the meat you’re using for flavoring, lard, bay leaves, thyme, and the jalapeno to the pot. Bring the beans to a boil and then reduce to a simmer. Cook for around two hours, until the beans are soft and tender.
Once the beans are tender, add a glug of cream sherry, a couple of tablespoons of Worcestershire sauce, soy sauce, and salt and pepper to taste. Cook a little longer to bring all of the flavors together and serve over rice, optionally garnished with parsley or scallions.
Refrigerate the beans overnight and reheat the next day for best results.