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