Title: Red Beans and Rice
Categories: None
Yield: 6 Servings

2 c Dry kidney beans
2 Ham hocks
1 md Onion; finely chopped
2 Garlic cloves; minced
3 c Rice

RINSE THE BEANS, then soak them overnight in enough water to cover them by
1 inch. Put the beans, the soaking liquid, the ham hocks and 3 cups of
water into a stock pot. Cover, bring to a boil, and simmer until the beans
are just tender, about 1 hour. Remove the ham hocks and let them cool. Add
the onions and garlic to the pot and simmer for 10 minutes. Slice the meat
off the ham hocks and add to the pot. Add the rice and simmer until the
rice is tender and the water is absorbed (it may be necessary to add more
water).

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini