Red Beans and Rice
4 SERVINGS
Ingredients:
2 cups Red kidney beans, soaked overnight
1 cup Onion, 1/4 inch (.6 cm) dice
1/4 cup Green onion, chopped
1/4cup Green bell pepper, 1/4 inch (.6 cm) dice
1 tablespoon Parsley, minced
1 cup Ham, in 1-inch (2.5 cm) cubes
3/4 cup Bacon, in 1/2-inch (1.2 cm) cubes
1 Ham hock
1/2 tablespoon Salt
1/2 teaspoon Black pepper
1/2 tablespoon Garlic, minced
pinch Cayenne
pinch Red pepper flakes
1 Bay leaf, broken into quarters
1/4 teaspoon Thyme (dried)
pinch Basil (dried)
1 1/4 quarts Water or chicken or vegetable stock, cold
Method:
Drain the soaked beans. Combine with all the other ingredients and add just enough cold water to cover.
Bring to a boil over high heat. Reduce heat to a simmer and cook 2 to 3 hours or until beans are tender and a thick natural gravy has formed. Add 1 cup water toward the end of the cooking if the mixture appears too dry. During cooking, stir frequently and scrape down the sides and across the bottom to prevent scorching.
Remove the ham hock and cut meat into 1/2-inch (1.2 cm) cubes; return to the beans.
Serve with rice.
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