Recipe: Emeril's Red Beans and Rice

EMERIL'S RED BEANS AND RICE

2 tablespoons vegetable oil
1 cup chopped onion
1/2 cup chopped bell peppers
1/2 cup chopped celery
1 teaspoon salt
1/2 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
1 teaspoon dried thyme
4 bay leaves
1 pound boiled ham, cut into 1/2-inch cubes
6 ounces smoked sausage, cut crosswise into 1/4-inch slices (1 cup)
1 pound dried red beans, rinsed sorted over, soaked overnight and drained
3 tablespoons chopped garlic
8 to 10 cups water
Steamed rice

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.
That is some good eating!