Red beans and rice with Cooking Up a Storm's Cace

Cace's Louisiana Red Beans & Rice


1 pound red beans

2 quarts water

1/4 picnic ham (or 1 pound sausage) - cut in bite-size pieces

1 cup celery, diced

1 large onion, diced

1 cup carrots, diced

1/4 cup fresh parsley, chopped

1 teaspoon minced garlic

2 small cans stewed tomatoes

1 small can mushroom pieces

1 small bay leaf

Hot Sauce to taste

Combine all ingredients and bring to a boil.

Then reduce heat and cook on a high simmer for 4 to 5 hours, stirring occasionally.

Serve over cooked rice.

Yield:  6 - 8 servings