Red beans and rice #01
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dry kidney beans |
| 1 | large | Ham hock (optional) |
| 1 | Onion; chopped | |
| Salt and pepper to taste | ||
| 3 | cups | Cooked rice |
| ½ | cup | Celery; chopped |
| ½ | cup | Green pepper; chopped |
Directions
Soak beans overnight. Place ham hock and beans in large pot. Cover with water, add onions, celery, green pepper, salt and pepper. Salt lightly, as the ham hock is very salty. Bring to a boil, cook slowly at least 3 hours or until meat leaves bone and beans are tender. Serve over cooked rice.
Makes 10-12 servings. Leftover beans freeze well. Note: To prepare beans without soaking overnight, cover with water; bring to a boil. Remove from heat, cover and let set 1 hour. N.R. HOSEY
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .
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