Red Beans and Rice

Okay, I can't get true Louisiana red beans, but this was a pretty good substitute. The whole family really enjoyed it. And served over whole grain brown rice, it made for a complete protein that was both inexpensive and very healthy. And a side of cornbread...yummy! This could also be made without a crock pot, just adjust to cooking beans the way you normally would on the stovetop, but make sure to soak them well overnight.

1 package dried fagioli borlotti beans
1 package pancetta
1 large onion, chopped finely
1/2 cup chopped celery
1/2 small bell pepper, chopped finely (optional)
2 tablespoons chopped parsley
2 tablespoons ketchup
1 1/2 teaspoons Worcestershire sauce
about 1/2 a tube of tomato paste
1 teaspoon chili powder
1/2 pound Italian sausage, removed from casings and fried (see note for substitute)

Soak beans overnight in water. Drain and pour beans in the crock pot. Cook pancetta and add to crockpot. Fry the sausage and add to crock pot. Add all other ingredients. Cover well with water or broth. Cook on low for 8-10 hours. Serve over rice with a bottle of Tabasco within reach.

Note: Last time I made this I substituted some ground beef for the sausage. It definitely made it milder, and the kids loved it. Two days later I used the leftover beans (not much leftover, but...) and mixed it with some shredded cooked chicken and served it with homemade tortillas, lettuce, sour cream (plain yogurt) for some great burritos.