Spicy red beans and rice
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Red kidney beans |
| 2 | teaspoons | Paprika |
| 1 | teaspoon | Cayenne pepper -- or to |
| Taste | ||
| 1 | teaspoon | Black pepper |
| 2 | eaches | Bay leaves |
| 1 | teaspoon | Ground cumin |
| 1 | quart | Water |
| 1 | large | Smoked ham hocks |
| 2 | teaspoons | Salt |
| 1½ | cup | Celery -- chopped |
| 1½ | cup | Onion -- chopped |
| 2 | Cloves garlic -- minced | |
| ½ | teaspoon | Hot pepper sauce |
| 3 | tablespoons | Fresh parsley -- minced |
| 3 | cups | Cooked rice |
Directions
Sort and rinse beans. In a large dutch oven or kettle, place all ingredients except parsley and rice. Bring to a boil, then simmer, covered 3 to 4 hr. 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. Yield: 8 servings.
Recipe By : Country Woman
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