| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Dry red kidney beans |
| 2 |
ts |
Paprika |
| 1/2 |
ts |
Cayenne pepper |
| 1 |
ts |
Freshly ground black pepper |
| 2 |
|
Bay leaves |
| 1 |
ts |
Ground cumin |
| 1 |
qt |
Water |
| 1 |
lg |
Smoked ham hock |
| 3 |
ts |
Salt |
| 1 1/2 |
c |
Chopped celery |
| 1 1/2 |
c |
Chopped onion |
| 2 |
|
Cloves garlic, minced |
| 1/2 |
ts |
Hot pepper sauce |
| 3 |
tb |
Minced fresh parsley |
|
|
Cooked rice |
INSTRUCTIONS
Sort and rinse beans. In a large Dutch oven or kettle place beans,
paprika, cayenne, black pepper, bay leaves, cumin, water, ham hock, salt,
celery, onion, garlic and pepper sauce. Bring to a boil and simmer covered
for 3 to 4 hours or until beans are tender. Stir occasionally, adding water
as needed to make a thick gravy. Just before serving, remove bay leaves and
stir in parsley. Serve over rice. Makes 8 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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