Red Beans And Rice Louisiana

225 g/8 oz dried red kidney beans; soaked in
water for 8 hours
25 g/1 oz polyunsaturated margarine
1 onion, peeled and finely chopped
4 celery stalks, finely chopped
3 cloves garlic, peeled and crushed
100 g/4 oz long-grain rice, well washed
ham or chicken stock
2 tablespoons chopped parsley
1 bay leaf
10 drops of Tabasco
salt
freshly ground black pepper
450 g/1 lb smoked sausage or salami, cut into
bite-sized cubes
chopped parsley, to garnish

Drain the kidney beans and place in a saucepan. Add enough fresh water to cover the beans and bring to the boil. Boil for 3 minutes, reduce the heat, then cover and cook for 45 minutes. Drain and rinse.

Meanwhile, melt the margarine in a pan and gently fry the onion, celery, garlic and rice until the rice turns white and the onion is cooked. Add

enough stock to bring the level of liquid about 2.5 cm/1 inch above the top of the rice. Add the beans and stir in the parsley, bay leaf and Tabasco. Season the mixture with salt and pepper.

Cover with a tight-fitting lid and cook for 30 minutes without lifting the lid of the saucepan. Add the cubes of sausage and continue to cook for 5 minutes.

Remove the bay leaf and pile the mixture on to a warmed serving dish, then sprinkle with parsley and serve at once.

SERVES 4