| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Beans | 4 | Servings | |
INGREDIENTS
| 1 | lb | Dry red kidney beans; *see note |
| 3 | tb | Bacon fat |
| 1 | lg | Yellow onion; finely chopped |
| 1 | Green bell pepper; chopped fine | |
| 2 | Cloves garlic; minced | |
| 1 | Meaty ham hock | |
| 1 | Bay leaf | |
| 1 | ds | Thyme |
| 1 | ds | Tabasco |
| 1 | ds | Salt |
| 4 1/2 | c | Water |
| 2 | tb | Chopped parsley |
INSTRUCTIONS
*NOTE: Canned beans can be used, but they are not as good. Soak beans overnight in water. Drain the beans. In a heavy iron pot, melt the bacon fat and saute the onion, green bell pepper, and garlic for 3 to 4 minutes until softened. Add the beans and all the remaining ingredients except the parsley. Bring to a boil and boil rapidly for 10 minutes, then lower the heat. Cover the pot and cook slowly over low heat for 4 hours, stirring from time to time. When cooked, add the parsley and stir, replacing the cover. Let the beans cool slightly. Serves 4. Serving suggestions: Serve over hot boiled rice as a main course dish. Formatted by Lynn Thomas dcqp82a@prodigy. com. Source: The Harley Biker's Cookbook: Big Bites For Hungry Bikers by Owen Rossan. Lynn's notes: Made this 11-06-97 to go along with baked biscuit sandwiches. I served it plain as a side dish. Great recipe! Recipe by: The Harley Biker's Cookbook Posted to TNT - Prodigy's Recipe Exchange Newsletter by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on 7 No, v 1997
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