Cajun red beans

Published On Wed Apr 8 2009
Adapted from Spicy Food by Stendhal.  In its original form,
this was supposedly the recipe of Kid Ory, the trombonish in
Louis Armstrong's band.  Armstrong loved this dish so much,
he used to sigh this letters "Red beans and ricely yours."

The traditional accompaniment is steamed white rice, but
i prefer to serve it on corn bread.

INGREDIENTS
2 tbsp olive oil
2 cups chopped onions
1 cup each: chopped celery, chopped green bell pepper
2 tbsp chopped garlic
3 cups ham in 1/2-inch cubes
Two 19 oz (540 mL) cans red kidney beans, drained, rinsed
2 tbsp white wine vinegar
1 tbsp Worcestershire sauce
2 tsp hot sauce
1/2 tsp each: dried thyme, chili flakes
1 1/2 cups chicken stock or beer, or mixture
Salt + pepper to taste
Chopped parsley to taste
Chopped green onions to taste

DIRECTIONS
Heat oil on medium in large skillet. Add onions, celery, green pepper
and garlic. Cook, stirring frequently, for 5 minutes, until softened.
Do not brown.

Add ham, beans, vinegar, Worcestershire, hot sauce, thyme and
chili flakes. Cook 5 minutes, stirring frequently.

Add stock and/or beer. Raise heat to medium-high and bring to boil.
Reduce heat to medium-low and cook 30 minutes, uncovered,
stirring occasionally.

Mash some beans into side of pan, then stir in to help thicken mixture.
Season with salt and pepper.

Serve garnished with parsley and onions.

Makes 4 servings.

Star-tested byh Richard Ouzounian