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Ingredients ¾ pound dried red kidney beans, soaked overnight
4 c chicken or veggy stock
4 c water
1 smoked ham hock or smoked pork chop bones, tenderloin cut off and reserved
1¼ cups finely chopped celery
1 cup finely chopped onions
1 cup finely chopped green bell peppers
2 bay leaves
2 T NOSOC Joe's Stuff or Tony Chachere's Creole or K-Paul magic
1 dash hot sauce (not too much -- save it for the table) | Preparation cover beans with 3 inches of water and soak overnight in the fridge in a large pot bring stock, water, hocks, celery, onions, peppers and bay leaves to a boil, then simmer 1 hour uncovered, stirring occasionally add beans with 1 c bean liquid or water, seasonings and hot sauce, bring to a boil, then simmer 1 hour uncovered until beans are tender, scraping the bottom occasionally discard bay leaves and hock bones optionally add cut up ham or sausage or smoked pork chop tenderloin serve over long grain white rice with hot sauce on the side |