|1 pounds||Small red beans|
|½ pounds||Ham hocks or smoked hocks (optional) (can substitute Polish sausage; if you want)|
|1 large||Yellow onion; peeled and chopped|
|3||Stalks celery; chopped|
|½||Green pepper; chopped (up to)|
|2||Cloves (large) garlic; crushed|
|Pepper to taste|
|1 tablespoon||Worchestershire sauce|
|Tabasco to taste|
|Salt to taste|
|3 cups||Cooked white rice|
Soak beans overnight in ample water. The next day, drain the water from the beans, and place in a heavy kettle. Add the ham, onion, celery, parsley, bay leaves, and garlic, and add water to the pot barely to cover the contents. Bring to a boil, and then turn to a simmer. Simmer, uncovered, for 2 hours, being careful that the beans do not stick or become too dry. You may have to add a little water.
After the initial two hours of cooking, add the margarine, pepper, Worchestershire, and Tabasco to the pot. Continue cooking for 1 more hour, this time with a lid on the pot and the heat quite low.
Correct the seasonings. You may wich to add a bit of salt, but do not add salt until this point because salt cooks out of the ham (if present) and will season the beans.
Serve over white rice. Pass additional Tabasco sauce for the brave! ARIELLE@...
(STEPHANIE DA SILVA)
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .
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