Ingredients:

• 2 teaspoons vegetable oil

• 1 cup small onion, chopped

• 2 cloves garlic, crushed and minced

• ½ cup diced green bell pepper

• 6 ounces smoked ham, diced (Cure 81 preferable)

• 3 (16 ounce) cans small red beans, drained (not kidney beans)

• 2 cups water

• 1 teaspoon dried thyme

• ½ teaspoon dried celery seed

• ½ teaspoon salt, or to taste

• 2 or 3 teaspoons Olde Westport Sizzlin Sunset Cajun Spice Blend

• 1 teaspoon Tabasco sauce, or to taste

• 2 cups hot cooked rice

Directions:

• Heat vegetable oil in a heavy 3-quart saucepan over medium-high heat.

• Add chopped onion, garlic, bell pepper, and diced ham, and cook until tender.

• Stir in drained beans, water, thyme, celery seed, salt, Cajun spice blend, and Tabasco sauce.

• Bring mixture to a gentle boil, stirring occasionally to prevent sticking.

• Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.

• If mixture becomes too thick, add water as needed.

• Mash a few of the beans with the back of a spoon to thicken sauce to desired consistency.

• Serve the bean mixture over hot cooked rice.

• Comfort
• American
• Easy