Recipe - Joyces New Orleans Red Beans And Rice

1 pound Dried red beans rinsed
And drained
8 cup Water
2 lg Onions chopped
1 Bay leaf
One fourth teaspoon Pepper
1 Meaty ham bone or 2 ham
Hocks
1 Green pepper finely
Chopped
1 tablespoon White vinegar
One half teaspoon Hot pepper sauce
Salt (optional)
Cooked rice

1. In a 4 to 6quart kettle or Dutch oven, bring beans and water to a
boil. Boil briskly for 2 minutes, then remove from heat. Cover; let beans
stand for 1 hour.

2. Add onions, bay leaf, pepper, and ham bone or ham hocks. Bring to a
boil, cover, reduce heat, and simmer for 3 hours. Remove ham bone or ham
hocks. When they are cool enough to handle, remove and discard bones, fat,
and skin. Return meat to beans in chunks.

3. Mix in green pepper, vinegar, and hotpepper sauce. Continue simmering,
uncovered, stirring occasionally, until beans are thick and very tender (2
to 2One half hours). Salt to taste. Serve over rice.

Recipe By : the California Culinary Academy

From: Hbarn60377 Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip