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Prep Time: 10 Minutes Cook Time: 660 Minutes |
Ready In: 670 Minutes Servings: 10 |
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A savory soup or main course when served over rice, from Rozanne Gold, a favorite cookbook author. This actually gets better with age, so make it a day or two ahead. And bicuits, don't forget the biscuits. Cook time includes soaking the beans. Ingredients:
1 lb dried red kidney beans |
2 medium onions, peeled and quartered |
1 smoked ham hock, split or 8 ounces smoked pork butt |
2 garlic cloves, peeled |
3 bay leaves |
1 -2 teaspoon salt, to taste |
fresh ground black pepper |
Directions:
1. Soak beans overnight in water to cover plus 2 ; drain; place beans in a pot of cold, fresh water to cover plus 2 ; add the onions and ham and bring to a boil; cover, reduce heat and simmer for 1 hour, skimming foam off occasionally.
2. Add the salt and continue simmering, uncovered, over low heat for 1 1/2-2 hours more, stirring frequently; season with pepper; cut meat off bones, chop and return to the pot.
3. The soup is actually best when refrigerated for a couple of days and then served.
4. May be served over rice as a main course.
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