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