| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Meat |
8 |
Servings |
INGREDIENTS
|
|
Dried red beans |
|
|
Ham hocks |
| 1 |
lb |
Smoked sausage (up to) |
| 2 |
lg |
Bell peppers; chopped |
| 2 |
lg |
Onions; chopped |
| 2 |
|
Ribs celery; chopped |
| 1 |
|
Clove garlic; minced (up to) |
| 1 |
cn |
Tomatoes with green chiles (Rotel); mashed |
|
|
Salt |
|
|
Red pepper |
|
|
Hot sauce |
|
|
Bay leaf |
INSTRUCTIONS
Wash beans & soak in water to cover overnight. Cook beans with ham hock,
water to cover & seasonings for about 2 to 2-1/2 hours. Cut sausage into
1-inch pieces & fry slightly on both sides. Remove sausage, set aside until
beans are almost done. In sausage drippings, brown onion, bell pepper,
celery & garlic. Add sausage, vegetables & tomatoes to beans. Serve over
hot, cooked rice. (For a quick meal, use 2 cans red beans instead of the
dried beans.)
GERE CARNATHAN
BILL SIMMONS
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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