Royal Street Red Beans
"The Creole dish of red beans and rice has been part of our cuisine for centuries. Traditionally, ham or pork was served on Sundays, and Monday was wash day. Because the beans could cook on the stove all day, it was the perfect meal to use the leftover ham and free up several hours away from the stove while tending to the laundry. You might even say this meal was one of our ancestors' original slow-cooker recipes!..."
INGREDIENTS
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1 lb. dried red beans
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1 white onion, diced
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2 stalks celery, diced
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4 garlic cloves, minced
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1 lb. andouille or smoked sausage, thinly sliced
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1 ham hock, optional
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3 bay leaves
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1/2 tsp. Creole seasoning
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1/2 tsp. Worcestershire sauce
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6 cups water
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Green onions, for garnish
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Hot sauce or seasoned vinegar to taste, if desired
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