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Red Beans And Rice With Ham Hocks

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CATEGORY CUISINE TAG YIELD
Grains Casseroles 1 Servings

INGREDIENTS

1 lb Red kidney beans
2 t Pepper
6 c Water, to cover
2 t Thyme
2 Whole ham hocks
1 1/2 t Garlic powder
1 lb Smoked sausage
2 1/2 c Celery, finely chopped
1 1/2 t Oregano
2 c Onion, finely chopped
1 t Cayenne pepper
2 c Green bell pepper, finely
chopped
1 T Tabasco sauce
5 Whole bay leaf
1/4 t Salt, to taste
4 c Rice, hot cooked

INSTRUCTIONS

Sort and wash beans well. Cover beans with water 2" above the beans
and soak overnight. Drain just before using. Place ham hocks, beans,
vegetables and seaonings in stockpot with ample water to ver beans by
1-2". Bring to a boil; reduce heat and simmer for 1 1/2 hours or  until
beans are tender but not falling apart. Remove ham hocks and  pick meat
from bone. Add salt when beans are near done, if desired.  Add sausage
and continue cooking until beans start to break up. Add  ham meat and
serve immediately over hot cooked rice.  NOTES : A friend of mine gave
me the cookbook this came from.  It was  a Toys for Tots Cookbook.
Great great stuff in here. Hope you enjoy  this recipe. Recipe by: Suzy
Lewis  Posted to Bakery-Shoppe Digest V1 #231 by "Lewis'"
<lewises@flatoday.infi.net> on Sep 12, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2292
Calories From Fat: 698
Total Fat: 127.9g
Cholesterol: 303.9mg
Sodium: 8024.2mg
Potassium: 11496mg
Carbohydrates: 560.5g
Fiber: 52.3g
Sugar: 36.4g
Protein: 107g


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