Red beans and rice with ham hocks
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Red kidney beans |
| 2 | teaspoons | Pepper |
| 6 | cups | Water; to cover |
| 2 | teaspoons | Thyme |
| 2 | Whole ham hocks | |
| 1½ | teaspoon | Garlic powder |
| 1 | pounds | Smoked sausage |
| 2½ | cup | Celery; finely chopped |
| 1½ | teaspoon | Oregano |
| 2 | cups | Onion; finely chopped |
| 1 | teaspoon | Cayenne pepper |
| 2 | cups | Green bell pepper; finely chopped |
| 1 | tablespoon | Tabasco sauce |
| 5 | Whole bay leaf | |
| ¼ | teaspoon | Salt; to taste |
| 4 | cups | Rice; hot, cooked |
Directions
Sort and wash beans well. Cover beans with water 2" above the beans and soak overnight. Drain just before using. Place ham hocks, beans, vegetables and seaonings in stockpot with ample water to ver beans by 1-2". Bring to a boil; reduce heat and simmer for 1½ hours or until beans are tender but not falling apart. Remove ham hocks and pick meat from bone. Add salt when beans are near done, if desired. Add sausage and continue cooking until beans start to break up. Add ham meat and serve immediately over hot cooked rice.
NOTES : A friend of mine gave me the cookbook this came from. It was a Toys for Tots Cookbook. Great great stuff in here. Hope you enjoy this recipe.
Recipe by: Suzy Lewis
Posted to Bakery-Shoppe Digest V1 #231 by "Lewis'" <lewises@...> on Sep 12, 1997