Cordelia'S Red Beans And Rice

• Dried red beans, preferably Camelia brand): 1 lb.
• Meat: Any combination of pig tails, smoked ham hocks, pickled pork (rinse), or neck bones. Should be about two pounds of meat.
• One Bell pepper, chopped
• One medium Onion, chopped
• Six cloves of Garlic, chopped
• Pasley, 2 sprigs, chopped
• 10 cups of water.
• Salt and pepper to taste
• Oil

1. Bring water to boil in large pot.
2. Add a little oil.
3. Add the meat to the pot
4. Add pepper, onion, bay leaves and parsley.
5. Rinse beans, add to pot unsoaked.
6. Season to taste with salt and pepper.
7. Bring back to slow simmer for two hours.
8. If sauce too thin, add a small amount of roux.
9. Remove bones and pick off meat. Return meat to pot.
10. Make pot of white rice (not instant): 2-3 cups of rice.
11. Serve bowls with rice covered with red beans and meat.

red beans, pork, bell pepper, onion, garlic, water, salt, oil

Taken from www.epicurious.com/recipes/member/views/cordelias-red-beans-and-rice-1253934 (may not work)