Easy Red Beans & Rice

Easy Red Beans & Rice
Serves 4

2 teaspoons vegetable oil
1 small onion, chopped (1 cup)
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

Heat vegetable oil in a heavy 3 quart saucepan. Add onion, garlic, bell pepper and ham, cook until tender. Add beans, water, thyme, celery seed, salt, Olde Westport Sizzlin’ Sunset Cajun Spice Blend and Tabasco sauce, stir. Bring mixture to a gentle boil over medium-high heat, stirring occasionally to prevent sticking. Lower heat, cover, simmer for 30 minutes, stirring occasionally to prevent burning. May need to add water if too thick. Mash a few of the beans with the back of spoon to thicken sauce to desired consistency. Serve over hot cooked rice.