Red Beans And Rice #01 – We Love God!

God has hidden every precious thing in such a way that it is a reward to the diligent, a prize to the earnest, but a disappointment to the slothful soul. All nature is arrayed against the lounger and the idler. The nut is hidden in its thorny case; the pearl is buried beneath the ocean waves; the gold is imprisoned in the rocky bosom of the mountains; the gem is found only after you crush the rock which encloses it; the very soil gives its harvest as a reward to the laboring farmer. So truth and God must be earnestly sought.

A.B. Simpson

CATEGORY	CUISINE	TAG	YIELD
Grains		Rice	12	Servings

INGREDIENTS

1	lb	Dry kidney beans
1		Ham hock, optional
1		Onion, chopped
		Salt and pepper to taste
3	c	Cooked rice
1/2	c	Celery, chopped
1/2	c	Green pepper, chopped

INSTRUCTIONS

Soak beans overnight. Place ham hock and beans in large pot. Cover
with water, add onions, celery, green pepper, salt and pepper. Salt
lightly, as the ham hock is very salty. Bring to a boil, cook slowly
at least 3 hours or until meat leaves bone and beans are tender.  Serve
over cooked rice. Makes 10-12 servings. Leftover beans freeze  well.
Note: To prepare beans without soaking overnight, cover with  water;
bring to a boil. Remove from heat, cover and let set 1 hour.  N.R.
HOSEY  MARVELL, AR  From the book <High Cotton Cookin'>, Marvell
Academy Mothers Assn,  Marvell, AR  72366, ISBN 0-918544-14-9,
downloaded from Glen's MM  Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Been taken for granted? Imagine how God feels”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 46 Calories From Fat: <1 Total Fat: <1g Cholesterol: 0mg Sodium: 106.4mg Potassium: 564.1mg Carbohydrates: 32.5g Fiber: 2.4g Sugar: 1.4g Protein: 2.2g