Red Beans and Rice

Cooking Instructions

1. Heat the oil in a large heavy saucepan over medium-high heat. Saute the onions, bell peppers, celery, salt, cayenne, black pepper, and thyme for about 5 minutes. Add the bay leaves, ham, and sausage and saute for 5 to 6 minutes. Add the beans, garlic, and enough water to cover the contents in the pot. Bring to a boil. Reduce the heat to medium and simmer, uncovered, stirring occasionally, for about 2 hours. Add more water if the mixture becomes dry and thick. 2. Use a wooden spoon to mash about half of the mixture against the side of the pot. Continue to cook, stirring occasionally, for about 1-1/2 hours, or until the mixture is creamy and the beans are soft. Add more water if it becomes too thick. The mixture should be soupy, but not watery. 3. Remove the bay leaves and serve over steamed rice.

Wine Pairing(s)

Schloss Lieser Riesling

Concha y Toro 'Don Melchor' Cabernet Sauvignon

Josef Friederich 'Deidesheimer Hofstuck' Kerner Spatlese

Bloom Riesling

Calina Reserva Cabernet Sauvignon

A J Adam Riesling Dhroner

Sun Garden Riesling

St. Gabriel Riesling Kabinett

Deinhard 'Green Label' Riesling

Zimmerman-Graeff Riesling Spatlese