Red Beans and Rice
2 Tbls. olive oil
1 lb. canned red beans
5 cups water
2lbs. smoked pork butt portion with bone
1 large onion-chopped
1 red bell pepper-chopped
2 large cloves of garlic-minced
1 tsp. liquid smoke flavoring
1/4 c butter
salt & pepper to taste
4 cups cooked rice
In a large soup pot, on medium heat, saute onion, bell pepper, smoked pork, and garlic in olive oil, until onions are tender.
Add beans and water. Cover and simmer on low heat for about 1 1/2 hours.
Remove smoked pork and cut meat off of the bone. Discard bone.
Add meat back to the pot.
Add salt, pepper, liquid smoke and butter. Taste and adjust seasoning. If you want a thicker broth, make a cornstarch(1 tbls.) and cold water(1/4 cup) slurry and add it to the pot. Stir until thickened.
Serve over cooked rice.