Title: Red Beans and Rice #01
Categories: Rice
Yield: 12 Servings

1 lb Dry kidney beans
1 lg Ham hock (optional)
1 Onion; chopped
Salt and pepper to taste
3 c Cooked rice
1/2 c Celery; chopped
1/2 c Green pepper; chopped

Soak beans overnight. Place ham hock and beans in large pot. Cover with
water, add onions, celery, green pepper, salt and pepper. Salt lightly, as
the ham hock is very salty. Bring to a boil, cook slowly at least 3 hours
or until meat leaves bone and beans are tender. Serve over cooked rice.
Makes 10-12 servings. Leftover beans freeze well. Note: To prepare beans
without soaking overnight, cover with water; bring to a boil. Remove from
heat, cover and let set 1 hour.

N.R. HOSEY

MARVELL, AR

From the book , Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.