Emeril’s New Orleans-Style Red Beans and Rice

Step 1

Heat the oil in a large saucepan over med-high heat. Sauté the onions, bell pepper, celery, salt, cayenne, black pepper and thyme for about 5 minutes. Add the bay leaves, ham and sausage and sauté for 5 to 6 minutes

Step 2

Add the beans, garlic and 10 cups water to the pot. Bring to a boil, reduce the heat to medium, and simmered uncovered, stirring occasionally for about 2 hours.

Step 3

Add more water if the mixture becomes dry and thick.

Step 4

After about 2 hours of initial cooking use a wooden spoon to mash about half of the mixture against the side of pot.

Step 5

Continue to cook, stirring occasionally, for about another hour or until the mixture is creamy and the beans are soft.

Step 6

Add more water if it becomes too thick. The mixture should be soupy but not watery.

Step 7

Remove the bay leaves and serve with steamed rice.