Red Beans and Rice
Source: Frugal Gourmet
1/2 pound small red beans
1/2 pound ham hocks or smoked ham (* I use a ham bone if I have one)
1 large yellow onion, peeled and chopped
3 stalks celery, chopped
1 T parsley, chopped
1/2 green pepper, chopped
1 - 2 bay leaves
2 large cloves garlic, crushed
1/8 pound margarine (* I use butter - 1/2 stick)
Pepper to taste
1 T worcestershhire
Tobasco to taste
Salt to taste
3 cups cooked white rice
Soak the beans overnight in ample water. * (can use quick soak method: Cover beans with 4 cups hot water, boil for 2 minutes, let sit one hour) The next day, drain the water from the beans and place in a heavy kettle. Add the ham, onion, celery, parsley, bay leaves and garlic, and add water to the pot barely to cover the contents. Bring to a boil, and then turn to a simmer. Simmer, uncovered, for 2 hours, being careful that the beans do not stick or become too dry. You may have to add a little water.
After the initial 2 hours of cooking, add the margarine, pepper, Worcestershire, and Tobasco to the pot. Continue cooking for 1 more hour, this time with a lid on the pot and the heat quite low.
Correct the sesonings. You may wish to add a bit of salt, but do not add salt until this point because salt cooks out of the ham hocks and seasons the dish well. * Remove ham bone and bay leaves
Serve over white rice with a nice green salad and a good white wine or beer.
* Cindy's notes