In Need of Comfort

Our ward has a ladies night out once a month or so. Tonight all the lovely ward ladies are going to Cafe Med, but I since Dave's show is still going and I have exhausted all of our sitter options this week, last week and the week before too. I am going to be staying home alone with the 3 Meikle Ninjas.

I decided since life has been a little chaotic-crazy lately, it was time for me to make one of my favorite comfort foods. We all have those few dishes that when we smell and taste them we feel wrapped up in the cocoon of childhood again. For me, almost nothing can beat plain old cajun style red beans and rice (provident living points here too). You can't go wrong with simple yummy foods that stick to your bones and make you smile. And at 190 calories per cup you can be ahead in the weight game, for one day at least.

Red Beans and Rice
2 tablespoons vegetable oil
1 cup chopped onions
1/2 cup chopped bell peppers
1/2 cup chopped celery
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1 teaspoon dried thyme
2 bay leaves
1 pound ham cut, into 1/2-inch cubes
6 ounces smoked sausage, cut crosswise into 1/4-inch slices (1 cup)
1 pound dried red beans, rinsed and sorted through, soaked overnight and drained
3 tablespoons chopped garlic
8 to 10 cups water
Steamed rice
Heat the oil in a large saucepan over medium-high heat. Saute the onions, bell peppers, celery, salt, cayenne, black pepper and thyme for about 5 minutes. Add the bay leaves, ham and sausage and saute for 5 to 6 minutes. Add the beans, garlic, and enough water to cover the contents in the pot. Bring to a boil, reduce the heat to medium, and simmer uncovered, stirring occasionally for about 2 hours. Add more water if the mixture becomes dry and thick. Use a wooden spoon to mash about half of the mixture against the side pf the pot. Continue to cook, stirring occasionally, for about 1 1/2 hours, or until the mixture is creamy and the beans are soft. Add more water if it becomes too thick. The mixture should be soupy but not watery. Remove the bay leaves and serve with steamed white rice. I use brown rice, but that is not very authentic of me.