Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Dry red kidney beans; *see note |
| 3 tablespoons | Bacon fat |
| 1 large | Yellow onion; finely chopped |
| 1 \N | Green bell pepper; chopped fine |
| 2 \N | Cloves garlic; minced |
| 1 \N | Meaty ham hock |
| 1 \N | Bay leaf |
| 1 dash | Thyme |
| 1 dash | Tabasco |
| 1 dash | Salt |
| 4½ cup | Water |
| 2 tablespoons | Chopped parsley |
*NOTE: Canned beans can be used, but they are not as good. Soak beans overnight in water. Drain the beans. In a heavy iron pot, melt the bacon fat and saute the onion, green bell pepper, and garlic for 3 to 4 minutes until softened. Add the beans and all the remaining ingredients except the parsley. Bring to a boil and boil rapidly for 10 minutes, then lower the heat. Cover the pot and cook slowly over low heat for 4 hours, stirring from time to time. When cooked, add the parsley and stir, replacing the cover. Let the beans cool slightly. Serves 4. Serving suggestions: Serve over hot boiled rice as a main course dish. Formatted by Lynn Thomas dcqp82a@prodigy. com. Source: The Harley Biker's Cookbook: Big Bites For Hungry Bikers by Owen Rossan. Lynn's notes: Made this 11-06-97 to go along with baked biscuit sandwiches. I served it plain as a side dish. Great recipe!
Recipe by: The Harley Biker's Cookbook Posted to TNT - Prodigy's Recipe Exchange Newsletter by WWGQ25C@... (MRS LYNN P THOMAS) on 7 No, v 1997