Joyce's new orleans red beans and rice
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dried red beans -- rinsed |
| And drained | ||
| 8 | cups | Water |
| 2 | larges | Onions -- chopped |
| 1 | Bay leaf | |
| ¼ | teaspoon | Pepper |
| 1 | Meaty ham bone or 2 ham | |
| Hocks | ||
| 1 | Green pepper -- finely | |
| Chopped | ||
| 1 | tablespoon | White vinegar |
| ½ | teaspoon | Hot pepper sauce |
| Salt (optional) | ||
| Cooked rice | ||
Directions
1. In a 4- to 6-quart kettle or Dutch oven, bring beans and water to a boil. Boil briskly for 2 minutes, then remove from heat. Cover; let beans stand for 1 hour.
2. Add onions, bay leaf, pepper, and ham bone or ham hocks. Bring to a boil, cover, reduce heat, and simmer for 3 hours. Remove ham bone or ham hocks. When they are cool enough to handle, remove and discard bones, fat, and skin. Return meat to beans in chunks.
3. Mix in green pepper, vinegar, and hot-pepper sauce. Continue simmering, uncovered, stirring occasionally, until beans are thick and very tender (2 to 2-½ hours). Salt to taste. Serve over rice.
Recipe By : the California Culinary Academy From: Hbarn60377 Date: File