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Becky's Red Beans And Rice Recipe

by Global Cookbook

Ingredients

3 lb Ham hocks 1 lb Kidney beans, dry, red 1 x Water, to soak beans 2 c. Onion, minced 2 c. Bell pepper, minced 2 c. Celery 3 x Bay leaves

1 1/2 tsp Thyme,dry 1 x Garlic clove, crushed 1 tsp Oregano, dry 2 tsp Louisana warm sauce 1 tsp Cayenne pepper 1 tsp Pepper 6 c. Rice, cooked

Directions

1. Cover the beans with water and allow to stand overnight, or possibly place the beans in water and bring to a boil, remove from heat and let stand at least 2 hrs. Drain the Beans, and rinse well. Put 10 c water,the meat, vegetables and seasonings, in a kettle and simmer for about 1 1/2 hrs, or possibly till the meat is very tender. Remove the ham hocks from the pan, and add in the beans, add in additional water as needed.
2. Simmer and cook, stirring occasionally, and adding water if necessary. The beans should be tender in about 1 1/2 hrs. Remove the meaty parts of the ham hocks, and throw away the bones and skin. Add in the meat to the beans the last 10 or possibly 15 minutes. of the cooking time.
3. Serve over the rice with warm cornbread, or possibly spoonbread. (recipe posted)

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