Creamy Louisiana Red Beans And Fluffy White Rice

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

1. Wash
2. and pick over red beans, then soak overnight or 6 to 8 hours
3. in
4. enough
5. water to cover.
6. Then drain beans and place in a
7. large
8. pot or pressure cooker.
9. Melt fat or drippings
10. in skillet.
11. Add
12. minced
13. onion and saute until golden brown.
14. Add to
15. red beans along with 5 cups water, seasonings and ham hock. Add salt to taste after beans have cooked for a while, tasting
16. to see
17. how
18. much
19. the ham bone has salted it before
20. putting in any additional salt.
21. Cover and cook slowly for 3
22. 1/2
23. to 4 hours or until tender and creamy.
24. Additional water may be added as needed. If pressure cooker is used, set gauge at
25. 15 pounds of pressure and cook for 1 1/2 to 2 hours. Serve on Fluffy White Rice.
26. Serves 8 to 10.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1042718 (may not work)