Kimbell Museum Red Beans And Rice Soup

• 1 cup of red kidney beans
• 2 meaty ham hocks
• 1 cup chopped onion
• 1 cup sliced celery
• 1 cup of diced green or red pepper
• 3 garlic cloves, minced
• 1 bay leaf
• 1 teaspoon comino (cumin)
• 1/2 teaspoon of thyme
• 1/2 teaspoon of basil
• 1/4 cup of raw rice
• 2 cups of sausage (prefer hot and spicy)

1. Soak beans overnight and drain.
2. Add 8 cups of water and ham hocks to the beans and bring to a boil.
3. Reduce heat and simmer for an hour, beans should still be a bit crunchy.
4. Add all ingredients except sausage.
5. Fry sausage in skillet.
6. Add sausage and drippings to soup.
7. Remove ham hocks and chop the meat.
8. Return ham to soup and add salt and cayenne to taste.
9. The longer you simmer this soup, the better. Enjoi.

kidney beans, ham hocks, onion, celery, green, garlic, bay leaf, comino, thyme, basil, rice, sausage

Taken from www.epicurious.com/recipes/member/views/kimbell-museum-red-beans-and-rice-soup-52716281 (may not work)