Spicily-seasoned Cajun red beans and rice with crumbled pork sausage.

Cajun Red Beans and Rice

1/2 pound dry pinto, kidney or pink beans
1 quart water
1/4 pound salt pork, diced
1 cup chopped onion
1/2 cup chopped green bell pepper
1 clove garlic, crushed
1/4 teaspoon oregano leaves, crushed
1/4 teaspoon thyme leaves, crushed
1 (8-ounce) can tomato sauce
1/2 pound well-seasoned pork sausage meat, crumbled
1/2 cup sliced green onions
3 cups hot cooked rice

1. Sort and wash beans. Combine beans, water and pork in large saucepan. Bring to a boil; cook 2 minutes. Remove from heat; let stand, covered, 1 hour.
2. Return to heat; simmer 45 minutes.
3. Add onion, green pepper, garlic, oregano, thyme and tomato sauce. Continue simmering, covered, 45 minutes, stirring occasionally.
4. Stir in sausage and green onions; replace cover and cook 30 minutes longer or until beans and sausage are tender. Add boiling water if beans become dry while cooking.
5. Serve beans with mounds of fluffy rice.

Makes 6 servings.

Recipe provided courtesy of USA Rice Federation.