Carolina Red Beans And Rice

• 1 lb. red beans, soak in water overnight
• 1/2 lb. ham hocks or 1 large, meaty ham bone
• 5 bay leaves
• 2 Tbsp. sugar
• salt, pepper and cayenne to taste
• 2 Tbsp. bacon drippings
• 2 large onions, chopped
• 2 stalks celery, chopped
• 1 large bell pepper, chopped
• 2 c. diced tomatoes (fresh or canned with juice)
• 3 cloves garlic, crushed or 1 tsp. garlic salt
• 1 c. fresh chopped parsley (optional)
• 1 lb. country sausage, cut in 2-inch pieces and cooked

1. Drain beans early on the morning after soaking.
2. In a large cooking pot or kettle, place beans in 1 gallon of water; add ham bone, bay leaves, sugar, salt, pepper and cayenne pepper.
3. Bring to a boil, reduce heat and cover.
4. Simmer for four hours.
5. While beans are simmering, fry onion, celery, pepper, garlic and parsley in bacon drippings.
6. Add tomatoes and cook until slightly thick. Add to simmering beans; red beans should really simmer all day. Add water, if necessary.
7. Continue cooking.
8. Remove bay leaves and serve over fluffy white rice.
9. Top each bowl with a piece of cooked sausage.
10. Adjust seasoning to taste.
11. Hot French bread and a green salad is great with this.
12. Yield:
13. 8 servings.

red beans, ham hocks, bay leaves, sugar, salt, bacon drippings, onions, stalks celery, bell pepper, tomatoes, garlic, fresh chopped parsley, country sausage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=171313 (may not work)