Red beans & rice- pink adobe

6 Servings

Ingredients

Quantity	Measure	Ingredient
4	cups	Dry red beans
1	each	Onion,chopped
1	teaspoon	Salt
1	tablespoon	Vinegar
1	teaspoon	Crushed red pepper flakes
1½	pounds	Meaty ham hock
¼	cup	Chopped onion
2	tablespoons	Bacon fat
2	cups	Canned tomato sauce
½	teaspoon	Ground black pepper
1	teaspoon	Tabasco sauce
¼	teaspoon	Dried thyme
3	cups	Cooked white rice
½	pounds	Sausage,cooked and sliced

Directions

Clean and wash beans. Soak in a large pot overnight. When ready to cook, drain off water. In a heavy 4-quart pot or dutch oven, heat the bacon fat. Saute onions until wilted. Add the beans, tomato sauce, salt, pepper, vinegar, Tabasco, red pepper, and thyme. Add enough water to cover the beans. Simmer until beans are semi-cooked, about 30 minutes. Remove 1 cup of beans and drain. Mash in processor or blender. Return mashed beans to pot along with ham hock and cook over low heat for 2 hours, until the mixture is creamy, stirring occasionally. (The beans should be creamy and juicy. Toward the end of cooking time, if the beans seem to dry, add a little broth or tomato juice.) When done, remove ham hock. Remove meat from hock and return meat to the pot. Stir to mix. Evenly divide the rice into 6 individual serving bowls. Spoon the beans over the rice. Garnish with chopped onion, Tabasco sauce, and cooked sausage slices. Serve with French bread. From: The Pink Adobe Cookbook by, Rosalea Murphy Typed by: Laura Canada