Mont Blanc Casserole
|Dry kidney beans||10 Ounce|
|Water||8 Cup (128 tbs)|
|Meaty ham bone||1|
|Garlic||2 Clove (10 gm), halved|
|Olive oil||2 Tablespoon|
|Onion||1 , chopped|
|Celery stalks||1 , diced|
|Green pepper||1 , diced|
|Spicy sausage||2 , cut in 1/2-inch pieces|
|Wine vinegar||3 Tablespoon|
|Cooked white rice/Cooked brown rice||2 Cup (32 tbs), hot|
|Hot pepper sauce||To Taste (Few Drops Required)|
Soak beans in cold water for 8 hours. Drain.
Place beans in large saucepan. Add enough water to cover beans by 1 in (2.5 cm). Bring to boil, then skim off foam.
Add meaty ham bone, bay leaves, thyme, garlic and basil. Season with salt and pepper. Cover and cook 1 hour over medium heat.
Heat half of oil in frying pan over medium heat. Add onion, celery and green pepper. Season and cook 4 minutes. Add mixture to beans in saucepan. Mix and cook 15 minutes uncovered.
Heat remaining oil in frying pan over medium heat. Add sausages and cook 7 minutes, turning over once.
Add sausages to beans in saucepan. Add hot pepper sauce and mix well. Continue cooking 15 minutes or until beans are completely cooked.
Five minutes before end of cooking, stir in vinegar.
Serve over hot rice.