Title: Red Beans and Rice with Ham Hocks And Kielbasa Sausage
Categories: Bean, Cajun, Sausage, Pork
Yield: 6 Servings

1 lb Red kidney beans
Water
6 Ham hock
14 c Water
2 1/2 c Celery
2 c Onion
2 c Green bell pepper
5 Bay leaf
2 ts White pepper
2 ts Dried thyme
1 1/2 ts Garlic powder
1 1/2 ts Dried oregano
1 ts Cayenne pepper
1/2 ts Black pepper
1 tb Tabasco sauce
1 lb Kielbasa

Cover the beans with water 2 inches above the beans. Let stand overnight.
Drain before using.

Place the ham hocks, 10 cups of water, the celery, onions and bell pepper,
bay leaves and seasoning in a 5-1/2 qt saucepan. Cover and bring to a boil.
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 occasionally.
Stir in kielbas and simmer until the beans start to break up 30 min to
1-1/2 hour: scrape bottom of the pan often. Add ham hocks , stir, cook 10
minutes more. If the bean start to stick remove from pan without scraping
the bottom of the pan. To serve, mound 3/4 cup of rice, place ham hock on
one end, cover and surround with beans and kielbasa. Walt Original

Posted to MM-Recipes Digest V4 #058 by info@yourbestimage.com (Best Image)
on Feb 25, 1997.