Bayou Red Beans & Rice Casserole

Prep time : 25 minutes  plus beans' soaking time     Cooking time : 2-1/2 hours     Makes  6 servings

Rice  can be  steamed , baked  or microwaved  to perfection . When combined  with beans  in the trio of recipes  below , it provides  high-quality protein.
              A Global Dish
Rice and bean combinations range from spicy to mild  . They are  popular  dishes  in cuisines  throughout  the world  , including  our  own  Southern  and Southwestern states .
In Louisiana  , which is famous  for its long-grain rice  , red beans  and rice  is the dish of choice . Traditionally , red beans and rice was  made on a Monday  to take  advantage  of the ham bone  left over  from Sunday's dinner .

2               cups  dried  red kidney  beans , sorted  and rinsed
1               tablespoon vegetable oil
8               ounces  chorizo , sliced  , or hot Italian  sausage , removed from casings  and crumbled
1               large onion , coarsely chopped
1               large  sweet green pepper  , cored , seeded  and chopped
1/2            cup  chopped celery
2               cloves  garlic , minced
8               ounces  smoked ham , diced
4               cups Browned  Beef Stock , canned broth  or water
2               whole bay leaves
1/2            teaspoon  dried  thyme  , crumbled
1/2            teaspoon dried  marjoram , crumbled
1/4            teaspoon cayenne pepper
2               cups long-grain rice
1               tablespoon red wine vinegar
1/2            teaspoon  salt or  to taste ( I use  kosher salt)

1 .       Soak beans overnight  in water to cover . Drain beans  (if cooking beans  in water instead of broth , reserve  soaking  liquid   and add  water  to total  1 quart liquid ); set aside .
2 .       In a 6-quart Dutch oven  over  moderate heat  ,  heat oil 1 minute . Add chorizo  and saute  until brown  --- about  5 minutes ; transfer to paper toweling  to drain .   Drain all  but 2 tablespoons  of pan drippings  . Add onion, green pepper  , celery and garlic  and saute until soft --- about 5 minutes . Add reserved  beans , ham , stock , bay leaves , thyme , marjoram  and cayenne pepper . Bring  to a boil over high heat . Reduce  the heat to  moderately low and simmer  covered  until beans  are tender --- about 1-1/2 hours . Remove  and discard  bay leaves  .
Preheat  the oven  to 350*F .
3 .          Drain beans  , reserving  1 cup liquid  . Put beans and liquid  into a lightly  greased  3-quart  casserole  ; stir  in chorizo , rice , vinegar   and salt to taste .
4 .          Bake , covered until hot  --- about  40 minutes  . Serve  with hot red pepper sauce .

Caribbean Black beans  and Rice :      Makes 6 servings

Prepare as directed  , substituting  dried  black beans  for kidney beans . Add  1 large  chopped  cored  and seeded  sweet red pepper  along with the onion , green pepper  celery and garlic . Proceed as directed , but increase  cooking time  to between 2  and 2-1/2  hours .  Add  1 teaspoon finely grated  orange  zest along with  vinegar and salt  .  Remove and discard  bay leaf  . Increase rice to  3 cups  but do not mix in ; also do not bake  . Instead , serve immediately over rice   and top , if desired with sour cream .

New Mexico Chili Rice  and Pinto Beans :    Makes 6 o 8 servings

Prepare as directed , substituting  dried pinto beans  for kidney beans . Omit  chorizo  and increase smoked ham to 1 pound . Proceed as directed , adding  two 4-ounce cans , drained  , chopped  mild  green chilies  and 1 seeded , cored  and finely chopped jalapeno along with the beans  , ham  and seasonings . Cook as directed  for Bayou Red Beans  . Mix in vinegar and salt . Remove and discard bay leaf . Increase  rice to 3 cups  but do not mix in ; also do not bake  . Instead  serve  immediately over  rice .