Red beans & rice with ham hocks & kielbas
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Red kidney beans |
| Water | ||
| 6 | Ham hock | |
| 14 | cups | Water |
| 2½ | cup | Celery |
| 2 | cups | Onion |
| 2 | cups | Green bell pepper |
| 5 | eaches | Bay leaf |
| 2 | teaspoons | White pepper |
| 2 | teaspoons | Dried thyme |
| 1½ | teaspoon | Garlic powder |
| 1½ | teaspoon | Dried oregano |
| 1 | teaspoon | Cayenne pepper |
| ½ | teaspoon | Black pepper |
| 1 | tablespoon | Tabasco sauce |
| 1 | pounds | Kielbasa |
Directions
Cover the beans with water 2 inches above the beans. Let stand overnight. Drain before using. Place the ham hocks, 10 cups of water, the celery, onions and bell pepper, bay leaves and seasoning in a 5½ qt saucepan. Cover and bring to a boil. Reduce the heat and simmer until meat is tender, about 1 hour. Remove the ham hocks and set aside.
Add drained beans and 4 cups of water to the pan: bring to a boil reduce the heat, and simmer 1 hour, stirring occasionally. Stir in kielbas aand simmer until the beans start to break up 30 min to 1 ½ hour: scrape bottom of the pan often. Add ham hocks , stir, cook 10 minutes more. If the bean start to stick remove from pan without scraping the bottom of the pan. To serve, mound ¾ cup of rice, place ham hock on one end, cover and surround with beans and kielbasa. Walt Original