Gypsy's Favorite Red Beans

Description

Monday's main dish for Louisiana folk. Serve this tasty main dish with fluffy rice, smoked sausage and a fresh green salad. This is a generous recipe. I always put a container of cooked red beans in the freezer for "next time."

What you need

1 8 qt pot
1 large cooking spoon

Ingredients

2 pounds red kidney beans
1 large ham bone and ham scraps
2 bay leaves
2 beef bouillon cubes
1 capful of olive oil
1 large onion (chopped)
1/2 cup green onion (chopped)
2 cloves elephant garlic (minced)
1 stick margarine
1 bell pepper (chopped)
1 tsp. garlic salt
1 tsp. Mrs. Dash
1 tsp. seasoned salt
1 tsp. basil leaves
1/2 tsp. oregano
1 tsp. Tony Chachere's More Spice seasoning
2 tsp. worcestershire sauce
1/2 cup catsup
salt and pepper to taste

What you need to do

Rinse beans in colander under luke warm water. Set aside..
Melt margarine in 8 qt sauce pan. Add olive oil and sauté the onions, bell pepper, elephant garlic till onions are just transparent.
Add ham scraps and ham bone and about 4 or 5 quarts of water.
Add beans and all other ingredients.
Bring pot to a boil, stirring occasionally. Reduce heat and simmer for about 2 1/2 hours (till beans are soft and gravy is velvety). Stir occasionally to make sure beans don't stick. Serve over fluffy cooked rice.

Serves 8 - 10