Comfort food

With the Swine flu hitting us over the past week, yesterday was the 1st day we were all well enough to get out of the house. That seemed to hang on FOREVER. Thanks for all the well wishes via email on left on here. I ended up getting it as well so the kids and I were in bed for 3 days. Tony had very important meetings and was gone so I hope he has escaped the virus. It was challenging to take care of both the Little Bees and myself....but we did it! Thank goodness it is over and we are healthy! SInce I have nothing to blog about I thought I would post a recipe that we love. Red Beans and Rice is a favorite. Tony comes from an Sicilian family that immigrated to New Orleans. His grandmother, Annie Mianza Occhipinti, was an amazing cook and I have only a few of her recipes. I love the tradition that she instilled into Tony and cherish the pots and pans that were hers...they don't make them like that anymore! She immigrated to NO from Sicily.

Red Beans and Rice

1 small package of red beans
2 Tbsp bacon fat
1 chopped onion
2 cloves of garlic, minced
1 stalk celery diced
1 hambone and cut and diced ham
the red beans(do not soak overnight)
3 bay leaves
salt and pepper to taste
1/2 teaspoon cayenne pepper
Tobasco

Saute' the onions and celery in bacon fat, add garlic~ careful not to burn in a heavy soup pot over med-high heat.

Once the onions become translucent add the ham, beans, bay leaves, cayenne the add water to cover by 2 inches. Increase heat and bring to a boil. Cover and reduce heat to low and allow the beans to slowly simmer for 3-4 hours. Stir sometimes to make sure the beans don't sick to the bottom of the pot. Add water as necessary keeping the beans covered by at least 1 inch of water. Continue cooking the beans until they are creamy and beginning to fall apart when they are stirred. Season with black pepper and salt and Tobasco to your taste.
Serve over white rice~ stir together....YUMMY!