Recipe - Beckys Red Beans And Rice

3 pound Ham hocks
1 pound Kidney beans; dried, red
Water; to soak beans
2 cup Onion; chopped
2 cup Bell pepper; chopped
2 cup Celery
3 Bay leaves
1 One half teaspoon Thyme;dried
1 Garlic clove; crushed
1 teaspoon Oregano; dried
2 teaspoon Louisana hot sauce
1 teaspoon Cayenne pepper
1 teaspoon Pepper
6 cup Rice; cooked

Cover the beans with water and allow to stand overnight, or place the beans
in water and bring to a boil, remove from heat and let stand at least 2
hours. Drain the Beans, and rinse well. Put 10 cup water,the meat, vegetables
and seasonings, in a kettle and simmer for about 1 One half hours, or until the
meat is very tender. Remove the ham hocks from the pan, and add the beans,
add additional water as needed. Simmer and cook, stirring occasionally,
and adding water if necessary. The beans should be tender in about 1 1/2
hours. Remove the meaty parts of the ham hocks, and discard the bones and
skin. Add the meat to the beans the last 10 or 15 min. of the cooking time.
Serve over the rice with hot cornbread, or spoonbread. (recipe posted)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini