Red Beans & Rice

Beans, beans...
I love beans. I also love rice (I can't help it, I'm Chinese). . I really like cooking my own beans because it reminds me of my dad, so I bought 6 bags of all sorts of beans, and this is the first recipe I've made with them. And since I love beans and rice, well, that's what I made:

For the beans:
1 bag small red beans
2 tsp canola oil
2 cloves garlic
1/2 cup chopped yellow onion
4-6 oz smoked pork product (bacon, pancetta, etc.)
2-3 cups chicken broth
salt & pepper to taste



Check the beans for rocks and undesirables.
Soak the beans in a large bowl overnight or 6-8 hours. Use enough water to cover the beans at least 3 inches.
Drain and rinse the beans. They are now ready to cook.

In a large pot, heat the canola oil over med-high heat and cook the garlic, onion and smoked meat (I was lucky enough to have a smoked pork butt so that's what I used, but bacon works great too). Watch that the garlic does not burn. When the onion is almost translucent, add your beans and stir. Cook for about 2-3 minutes. Then add chicken broth.
Simmer over med-low heat for about 1-1/2 hours. The beans should be soft but not mushy. Add salt and pepper to taste.

Red Beans & Rice
1 cup rice, uncooked
1 1/2 cups water
1 tsp canola oil
1/4 tsp salt
1 smoked sausage link (I use turkey), diced
garlic powder, salt, and pepper to taste
hot sauce

Cook the rice in a rice cooker (add rice, water, oil, and salt). If you're not using a rice cooker, cook it according to the instructions on the package.
In a large pot, cook the sausage over med-high heat to get a good brown crust. Add the rice and mix well. Then add the beans you just cooked, mix well, and season with salt, pepper, garlic powder, and hot sauce.
Garnish with chopped green onions, cilantro, or sour cream.