| 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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