Red Beans and Rice
Serves 6 to 8. Recipe is by chef Lauren Guy, Career Academy.
1 lb. of dry red beans, soaked overnight
3 yellow onions, quartered
2 green bell peppers, seeded and quatered
3 stalks celery, cut in half
6 cloves of garlic, peeled
2 lbs. lean smoked ham, diced
3 tbls. Worcestershire sauce
3 bay leaves
2 tbls. salt-free Cajun seasoning
10 cups low-sodium chicken broth
1. Preheat oven to 375 degrees. Place onions, bell peppers, celery and garlic on a sheet pan. Roast vegetables in the oven until they caramelize. Watch them closely; some will darken faster than others. Remove and cool. Place vegetables in a food processor and pulse until finely chopped.
2. Place chopped vegetables in a large, heavy-bottomed pot on the stove. Add red beans, ham, Worcestershire sauce, bay leaves, seasoning and broth. Stir well to combine. Place on high heat until the mixture begins to bubble. Bring heat to low and allow beans to simmer for 2 hours. Stir often to prevent sticking. The longer they cook, the creamier the beans will be. Serve when the consistency is to your liking.