New Orleans Red Kidney Beans

• 1 lb. red kidney beans
• 1/2 lb. ham hock, etc. (seasoning meat)
• 8 to 10 c. water
• 1 small onion, chopped and minced
• 2 Tbsp. green onions, minced
• 2 Tbsp. bell pepper, minced
• 2 Tbsp. celery, minced
• 2 Tbsp. parsley, minced
• 1 large bay leaf
• salt to taste

1. Rinse and sort beans.
2. Cover and soak overnight, or soak in hot water.
3. Combine beans with ham.
4. Saute in flat skillet the onion, bell pepper, celery and parsley.
5. Add these with meat, bay leaf, salt and pepper to taste into the beans.
6. Boil gently, stirring occasionally, for about 1 1/2 hours, or until tender.
7. Add water while cooking, if necessary.
8. Or put everything in a slow cooker on slow or high temperature.
9. Allow beans to rest for 1 hour in hot water.
10. They will be ready to use.

red kidney beans, ham hock, water, onion, green onions, bell pepper, celery, parsley, bay leaf, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=986830 (may not work)