| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Casseroles |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Red kidney beans |
| 2 |
ts |
Pepper |
| 6 |
c |
Water; to cover |
| 2 |
ts |
Thyme |
| 2 |
|
Whole ham hocks |
| 1 1/2 |
ts |
Garlic powder |
| 1 |
lb |
Smoked sausage |
| 2 1/2 |
c |
Celery; finely chopped |
| 1 1/2 |
ts |
Oregano |
| 2 |
c |
Onion; finely chopped |
| 1 |
ts |
Cayenne pepper |
| 2 |
c |
Green bell pepper; finely chopped |
| 1 |
tb |
Tabasco sauce |
| 5 |
|
Whole bay leaf |
| 1/4 |
ts |
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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