 |
Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 8 |
|
I guess I'm one of those women who have moved from the country in body but not in heart ! Although I'm an attorney in a large city, my parents are ranchers. And, since they once grew rice, that's a staple of my cooking. Because of my busy schedule, I like dishes like this that can be easily reheated throughout the week. This was actually a soup recipe when I first found it. I needed a side dish, however, so I simply reduced the amount of water. Ingredients:
1 pound dry red kidney beans |
2 teaspoons paprika |
1/2 to 1 teaspoon cayenne pepper |
1 teaspoon freshly ground black pepper |
2 bay leaves |
1 teaspoon ground cumin |
1 quart water |
1 large smoked ham hock |
2 to 2 teaspoons salt |
1-1/2 cups chopped celery |
1-1/2 cups chopped onion |
2 garlic cloves, minced |
1/2 teaspoon hot pepper sauce |
3 tablespoons minced fresh parsley |
cooked rice |
Directions:
1. 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 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. Yield: 8 servings.
|
|