Red Beans and Rice

I love red beans and rice, and can see a lot of this dish in our {winter} future. You know what I also love? The price. Red beans and rice are so inexpensive to make, and I'll bet you've already got most of the necessary stuff tucked away in your pantry or fridge.

You'll Need:
1 lb. {ish} Small Red Beans
4 Garlic Cloves
1 Large Onion {or two medium. the point? onion. LOTS of onion.}
5 Celery Sticks
1 Green Bell Pepper
3 Bay Leaves
2 tsp. Thyme
1 tsp. Oregano
1/4 tsp. Red Pepper Flakes {or more to taste}
1/2 tsp. Black Pepper
1 tsp. Tobasco Sauce {or more to taste}
2 tsp. Liquid Smoke
Salt {to taste}

Cooked Rice, to Serve

To Make:
Soak your red beans overnight in a covered dish. Start with about two inches of water over the beans, and add more as you need to. When you're ready to cook the beans, drain and rinse them before moving them to the pot you'll cook them in.

Place beans in a large, heavy pot and cover with water. Bring to a boil while you prep your veggies.
Finely chop {or use a food processor) garlic, celery, green pepper and onion.
Add veggies and spices {except salt}, plus liquid smoke to the beans.
Once the beans come to a boil, reduce the heat to simmer and cover, stirring occasionally.
Cook beans 2-3 hours until they begin to fall apart and the mixture thickens. Add water if necessary.
Once the beans are completely tender, add salt and additional seasoning. You'll need a lot more salt than what *feels* normal. Add a bit at a time, stirring to combine well, until the flavor is right.

Remove bay leaves and serve beans over rice.