Red Beans and Rice

One of my favorite traditional dishes is red beans and rice. A New Orleans original, it always adds an extra spice to a meal. Usually a side dish, this dish dating back to slavery was on the roar for a while. Red beans and rice is becoming more and more popular inside the home and in the restaurants. Red beans and rice is a delicious and popular Louisiana dish, traditionally served on Mondays using the ham bone left over from the previous Sunday's ham dinner. Red kidney beans are usually used, but many it is becoming more common to feel the flavor is too strong and use the small South Louisiana red beans. Most often this dish can be found within the African American community. The majority of residents in New Orleans are African American, and more and more commonly they share their idea for this dish wish their family members all around the world. Coming from a family that has ancestors originally from Louisiana this dish has been passed down from generation to generation in my family. Usually we incorporate it as a side dish do go along with chicken or some form of sea food.
One of my favorite restaurants located in the chicagoland area is called Pappadeux. At this restaurant they serve a variety of New Orleans cuisine including many forms of sea food, and the traditional red beans and rice.
To prepare this dish the following steps must be taken...
Ingredients:
1 lb. red beans
1/2 lb. sausage, or more to your taste
1 onion (chopped)
2 sections garlic (finely chopped)
2 tablespoons celery
1 tablespoon parsley
1 lg. bay leaf
salt to taste
pepper to taste
2 teaspoons crushed red pepper , or to taste
2 teaspoons cayenne pepper, or to taste

Preparation:
Put beans in pot of water and rinse. Remove bad beans that float to top. Drain water off and put beans in deep pot with 8-9 cups water. Bring to boil for 2-3 minutes. Remove from heat, cover and let set for 2 hours. Put back on heat at moderate to slow boil.
Meanwhile, saute in extra-light virgin olive oil, onion, garlic, parsley, and celery. Add sausage to saute. Then add entire sauteed mixture to beans. Add bay leaf and spices to entire mixture. Boil gently (simmer), stirring occasionally, for 2-3 hours, until tender and squishy. If mixture becomes too thick, add microwave-hot water to thin.
Cook white rice according to directions on box.
Serve hot bean mixture over rice.