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Prep Time: 1440 Minutes Cook Time: 0 Minutes |
Ready In: 1440 Minutes Servings: 6 |
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This looks really good. Plan ahead, beans have to be soaked in water overnight. I hope you enjoy this recipe, from my Pol Martin cookbook. Ingredients:
3/4 lb dried kidney beans |
4 smoked ham hocks |
1 teaspoon thyme |
3 bay leaves |
2 teaspoons black pepper |
1 teaspoon paprika |
1/2 teaspoon oregano |
1/2 teaspoon basil |
1/2 teaspoon cayenne pepper |
2 garlic cloves, peeled and pureed |
2 celery ribs, diced large |
2 onions, diced |
1 lb italian sausage, cut on the bias in 1 ' pieces |
1 green pepper, cubed |
tabasco sauce |
salt |
Directions:
1. place beans in large bowl and cover completely with water, let stand overnight.
2. place smoked ham hocks in large saucepan and cover with water, bring to a boil, add seasonings and garlic. partly cover and cook for 1 1/2 hours over low heat. the ham hocks should be well cooked, remove from saucepan and set aside, leave water in pan.
3. drain beans and add to hot water in saucepan, add celery and onion. add more water if liquid does not cover beans completely. mix and partly cover, cook for 1 hour over med heat, stirring occasionally.
4. add sausages, tabasco sauce, and green pepper to saucepan, mix, partly cover and continue cooking for 15 minutes.
5. return ham hocks to saucepan with beans. at this point most of the water should be evaporated.
6. partly cover and cook 15 minutes.
7. before serving remove bay leaves.
8. serve over rice.
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