Spicy red beans & rice
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dry red kidney beans |
| 2 | teaspoons | Paprika |
| ½ | teaspoon | Cayenne pepper |
| 1 | teaspoon | Freshly ground black pepper |
| 2 | Bay leaves | |
| 1 | teaspoon | Ground cumin |
| 1 | quart | Water |
| 1 | large | Smoked ham hock |
| 3 | teaspoons | Salt |
| 1½ | cup | Chopped celery |
| 1½ | cup | Chopped onion |
| 2 | Cloves garlic, minced | |
| ½ | teaspoon | Hot pepper sauce |
| 3 | tablespoons | Minced fresh parsley |
| Cooked rice | ||
Directions
Sort and rinse beans. In a large Dutch oven or kettle place beans, paprika, cayenne, black pepper, bay leaves, cumin, water, ham hock, salt, celery, onion, garlic and pepper sauce. Bring to a boil and simmer covered for 3 to 4 hours or until beans are tender. Stir occasionally, adding water as needed to make a thick gravy. Just before serving, remove bay leaves and stir in parsley. Serve over rice. Makes 8 servings.
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