| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Cajun | Bean, Cajun, Sausage, Pork | 6 | Servings |
INGREDIENTS
| 1 | lb | Red kidney beans |
| Water | ||
| 6 | Ham hock | |
| 14 | c | Water |
| 2 1/2 | c | Celery |
| 2 | c | Onion |
| 2 | c | Green bell pepper |
| 5 | Bay leaf | |
| 2 | ts | White pepper |
| 2 | ts | Dried thyme |
| 1 1/2 | ts | Garlic powder |
| 1 1/2 | ts | Dried oregano |
| 1 | ts | Cayenne pepper |
| 1/2 | ts | Black pepper |
| 1 | tb | Tabasco sauce |
| 1 | lb | Kielbasa |
INSTRUCTIONS
Cover the beans with water 2 inches above the beans. Let stand overnight. Drain before using. Place the ham hocks, 10 cups of water, the celery, onions and bell pepper, bay leaves and seasoning in a 5-1/2 qt saucepan. Cover and bring to a boil. Reduce the heat and simmer until meat is tender, about 1 hour. Remove the ham hocks and set aside. Add drained beans and 4 cups of water to the pan: bring to a boil reduce the heat, and simmer 1 hour, stirring occasionally. Stir in kielbas and simmer until the beans start to break up 30 min to 1-1/2 hour: scrape bottom of the pan often. Add ham hocks , stir, cook 10 minutes more. If the bean start to stick remove from pan without scraping the bottom of the pan. To serve, mound 3/4 cup of rice, place ham hock on one end, cover and surround with beans and kielbasa. Walt Original Posted to MM-Recipes Digest V4 #058 by [email protected] (Best Image) on Feb 25, 1997.
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