Cream-Style Red Beans and Rice

Ingredients

• 1 1/2 tablespoons olive oil
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1 cup chopped celery
• 2 garlic cloves, minced
• 5 cups water
• 1/2 lb smoked ham, cut into 1/2-inch cubes
• 1 teaspoon salt
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon dried oregano leaves
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground red pepper
• 2 bay leaves
• 12 ounces dried red beans, soaked in water overnight and drained
• 1/2 lb fully cooked smoked andouille sausage or other smoked sausage, cut into 1/4-inch slices
• 2 tablespoons tomato paste
• hot cooked rice

Directions

1. 1

   Heat oil in large Dutch oven over medium-high heat until hot. Add onion, bell pepper, celery and garlic; cook and stir 2 minutes. Stir in water, ham, salt, thyme, oregano, black pepper, ground red pepper and bay leaves. Bring to a boil. Reduce heat. Cover; simmer 1 hour.

2. 2

   Add beans to ham mixture; bring to a boil over high heat. Reduce heat to low. Cover; simmer 1 hour or until beans are tender.

3. 3

   Carefully ladle 1 cup bean mixture into food processor or blender container. Cover; process until mixture is smooth. Returnpureed mixture to Dutch oven; stir in sausage and tomato paste.

4. 4

   Cook, uncovered, over medium heat 10 minutes or until thickened and bubbly, stirring occasionally. Remove bay leaves; discard. Serve in bowls over hot cooked rice.