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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 8 |
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These beans smell so good when they are cooking and the results are a tasty, New Orleans style red beans and rice. I have tried several recipes but this one is easier than the others I've tried with an excellent result. Serve with cornbread or corn muffins and your meal is complete. Ingredients:
1 lb dried red kidney beans |
2 teaspoons paprika |
1/2-1 teaspoon cayenne pepper |
1 teaspoon black pepper |
2 bay leaves |
1 teaspoon ground cumin |
1 quart water |
1 large smoked ham hock |
2 -3 teaspoons salt |
1 1/2 cups chopped celery |
1 1/2 cups chopped onions |
2 fresh garlic cloves, minced |
1/2 teaspoon hot pepper sauce |
3 tablespoons minced fresh parsley |
hot cooked rice |
Directions:
1. Sort and rinse beans.
2. In a large Dutch oven or kettle, place all ingredients except parsley and rice.
3. Bring to a boil, then simmer, covered for 3-4 hours or until beans are tender.
4. Stir occasionally, adding water as needed to make a thick gravy.
5. Just before serving remove bay leaves and stir in parsley.
6. Serve over rice.
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