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Becky's Red Beans & Rice :::Gwhp32a

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      Title: BECKY'S RED BEANS & RICE :::GWHP32A
 Categories: Main dish, Ethnic, American
      Yield: 8 Servings
 
      3 lb Ham hocks
      1 lb Kidney beans; dried, red
      1 x  Water; to soak beans
      2 c  Onion; chopped
      2 c  Bell pepper; chopped
      2 c  Celery
      3 ea Bay leaves
  1 1/2 ts Thyme;dried
      1 ea Garlic clove; crushed
      1 ts Oregano; dried
      2 ts Louisana hot sauce
      1 ts Cayenne pepper
      1 ts Pepper
      6 c  Rice; cooked
 
  Cover the beans with water and allow to stand overnight, or place the
  beans in water and bring to a boil, remove from heat and let stand at
  least 2 hours. Drain the Beans, and rinse well. Put 10 c water,the
  meat, vegetables and seasonings, in a kettle and simmer for about 1
  1/2 hours, or until the meat is very tender. Remove the ham hocks
  from the pan, and add the beans, add additional water as needed.
  Simmer and cook, stirring occasionally, and adding water if
  necessary. The beans should be tender in about 1 1/2 hours. Remove
  the meaty parts of the ham hocks, and discard the bones and skin. Add
  the meat to the beans the last 10 or 15 min. of the cooking time.
  Serve over the rice with hot cornbread, or spoonbread. (recipe posted)
 
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