Creamy Louisiana Red Beans

• 1 lb. dried red kidney beans
• 4 Tbsp. fat or drippings
• 1 large onion, minced
• 5 or 6 c. water
• 1 clove garlic, minced
• 2 bay leaves
• 2 sprigs thyme
• red pepper seeds (from pod) or few drops hot pepper sauce
• salt to taste
• 1 ham hock

1. Wash and pick over red beans, then soak overnight or 6 to 8 hours in enough water to cover.
2. Then drain beans and place in a large pot or pressure cooker.
3. Melt fat or drippings in skillet. Add minced onion and saut until golden brown.
4. Add to red beans along with 5 cups water, seasonings and ham hock.
5. We always add the salt after beans have cooked for a while, tasting to see how much the ham bone has salted it before putting in any additional salt.
6. Cover and cook slowly for 3 1/2 to 4 hours or until tender and creamy.

dried red kidney beans, drippings, onion, water, clove garlic, bay leaves, thyme, red pepper, salt, ham hock

Taken from www.cookbooks.com/Recipe-Details.aspx?id=9809 (may not work)