Spicy red beans and rice

Yield: 8 servings

Measure Ingredient
1 pounds Red kidney beans
2 teaspoons Paprika
1 teaspoon Cayenne pepper -- or to
\N \N Taste
1 teaspoon Black pepper
2 eaches Bay leaves
1 teaspoon Ground cumin
1 quart Water
1 large Smoked ham hocks
2 teaspoons Salt
1½ cup Celery -- chopped
1½ cup Onion -- chopped
2 \N Cloves garlic -- minced
½ teaspoon Hot pepper sauce
3 tablespoons Fresh parsley -- minced
3 cups Cooked rice

Sort and rinse beans. In a large dutch oven or kettle, place all ingredients except parsley and rice. Bring to a boil, then simmer, covered 3 to 4 hr. or until beans are tender. Stir occasionally adding water as needed to make a thick gravy. Just before serving, remove bay leaves and stir in parsley. Serve over rice. Yield: 8 servings.

Recipe By : Country Woman

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