red beans and rice with ham hocks and kielbasa sausage
 
makes 6 servings 
 
1 lb.  red kidney beans
  water
6   ham hocks
14 cup  water, divided
2-1/2 cup  celery, fine chop
2 cup  onion, fine chop
2 cup  green bell pepper, fine chop
5   bay leaves
2 tsp  white pepper
2 tsp  dried thyme
1-1/2 tsp  garlic powder
1-1/2 tsp  dried oregano
1 tsp  cayenne pepper
1/2 tsp  black pepper
1 Tbsp  tabasco sauce
1 lb.  kielbasa, cut diagonally into 1 inch pieces
4-1/2 cup  hot cooked rice
 
 
cover the beans with water 2 inches above the beans. let stand 
overnight. drain before using. or cover with water, bring to a boil, 
remove from heat and let stand covered for 1 hour. 
place the ham hocks, 10 cups of water, the celery, onions, bell pepper, 
bay leaves and seasonings in a 5 1/2 quart saucepan. cover and bring to 
a boil over high heat. 
reduce the heat and simmer until meat is tender, about 1 hour. remove 
the ham hocks and set aside. 
add drained beans and 4 cups of water to the pan. bring to a boil, 
reduce the heat and simmer 1 hour, stirring often. stir in kielbasa and 
simmer until the beans start to break up, approximately 30 to 45 
minutes. 
scrape the bottom of the pan often to ensure that the beans are not 
sticking. 
remove the meat from the ham hocks and add to the beans and sausage. 
stir and cook 10 minutes more or until ham is heated through. 
 
 
 
 
 
(ID: 76108) Mirror: rec.food.recipes: Sun, Aug 29, 2004


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