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| 1/2 Tasse | Red kidney beans; dried |
| 2 Tasse | water |
| 1/2 Tasse | Onion chopped |
| 1/4 Tasse | green bell pepper chopped |
| 1/4 Tasse | green onion chopped |
| 1 | Bayleaf |
| 1/4 Teelöffel | thyme |
| 1 | cloves garlic minced |
| 1/8 Teelöffel | black pepper freshly ground |
| 3 x ca. 30 g | Ham; cut into 1/2" cubes |
| 1 Tasse | White rice; hot, cooked, no salt or fat added |
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This is a fairly standard recipe for this cajun staple. It is easy to vary and hard to get wrong.
Put all the ingredients except the rice in a saucepan and simmer, covered, for 1 1/2 hours or until the beans are tender and the sauce is thick. Spoon a half cup of the rice onto each plate and ladle the Red Beans and turkey ham over or around the rice.
You may want to add the turkey ham during the last 30 minutes of cooking, so that it doesn't become too tender and fall apart. If you want fairly firm beans but thick gravy, mash a half cup of the cooked beans and stir them back into the pot.
Joel.Ehrlich@Salata.Com
(Joel Ehrlich)
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