Red beans and rice with ham hocks and kielbasa sausage

6 Servings

Ingredients

Quantity Ingredient
1 pounds Red kidney beans
Water
6 Ham hock
14 cups Water
2½ cup Celery
2 cups Onion
2 cups Green bell pepper
5 Bay leaf
2 teaspoons White pepper
2 teaspoons Dried thyme
1½ teaspoon Garlic powder
1½ teaspoon Dried oregano
1 teaspoon Cayenne pepper
½ teaspoon Black pepper
1 tablespoon Tabasco sauce
1 pounds Kielbasa

Directions

Cover the beans with water 2 inches above the beans. Let stand overnight.

Drain before using.

Place the ham hocks, 10 cups of water, the celery, onions and bell pepper, bay leaves and seasoning in a 5-½ qt saucepan. Cover and bring to a boil.

Reduce the heat and simmer until meat is tender, about 1 hour. Remove the ham hocks and set aside. Add drained beans and 4 cups of water to the pan: bring to a boil reduce the heat, and simmer 1 hour, stirring occasionally.

Stir in kielbas and simmer until the beans start to break up 30 min to 1-½ hour: scrape bottom of the pan often. Add ham hocks , stir, cook 10 minutes more. If the bean start to stick remove from pan without scraping the bottom of the pan. To serve, mound ¾ cup of rice, place ham hock on one end, cover and surround with beans and kielbasa. Walt Original Posted to MM-Recipes Digest V4 #058 by info@... (Best Image) on Feb 25, 1997.

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