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Ingredients
- 1 lb. dried red kidney beans
- 1 1/2 tsp. garlic powder
- 1 lb. (more or less) pork bones or 1 ham hock
- 1 1/2 tsp. dried oregano
- 2 1/2 cups chopped celery
- 1 tsp. cayenne pepper
- 2 cups chopped onions
- 1/2 tsp. black pepper
- 2 cups chopped green bell pepper
- 1 Tbsp. Tabasco sauce
- 5 bay leaves
- 1 lb. spicy chicken sausage, cut in 3/4-inch pieces
- 2 tsp. white pepper
- 1/2 cup cubed lean ham
- 2 tsp. dried thyme leaves
- 4 1/2 cups cooked converted rice
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Directions
Place beans in a soup pot and add enough cold water to come 2 inches above beans. Let stand overnight. Or, bring beans and water to a boil immediately, remove from heat and let stand 2 hours. Either way, drain just before using.
If using pork bones, roast at 400 degrees for about 30 minutes, until dark golden brown. Place the bones or ham hock, 10 cups cold water, and the celery, onions, bell peppers, bay leaves and seasonings in a large kettle.
Cover and bring to a boil over high heat. Reduce heat and simmer for 1 hour, stirring occasionally. Remove bones or ham hock from pan and set aside to cool.
Add beans and 4 cups more water to the kettle. Bring to a boil, reduce heat and simmer 30 minutes, stirring occasionally. Stir in the sausage and ham and continue cooking until beans begin to break up, about 35 minutes. Remove meat from the pork bones or ham hock and add to the beans. Cook and stir 10 minutes longer. Serve over rice. Makes 6 servings.
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