Recipe - Red Beans And Rice- Pink Adobe

4 cup Dry red beans
1 Onion,chopped
1 teaspoon Salt
1 tablespoon Vinegar
1 teaspoon Crushed red pepper flakes
1 One half pound Meaty ham hock
One fourth cup Chopped onion
2 tablespoon Bacon fat
2 cup Canned tomato sauce
One half teaspoon Ground black pepper
1 teaspoon Tabasco sauce
One fourth teaspoon Dried thyme
3 cup Cooked white rice
One half pound Sausage,cooked and cut or sliced up

Clean and wash beans. Soak in a large pot overnight. When ready to cook,
drain off water. In a heavy 4quart pot or dutch oven, heat the bacon fat.
Saute onions until wilted. Add the beans, tomato sauce, salt, pepper,
vinegar, Tabasco, red pepper, and thyme. Add enough water to cover the
beans. Simmer until beans are semicooked, about 30 minutes. Remove 1 cup
of beans and drain. Mash in processor or blender. Return mashed beans to
pot along with ham hock and cook over low heat for 2 hours, until the
mixture is creamy, stirring occasionally. (The beans should be creamy and
juicy. Toward the end of cooking time, if the beans seem to dry, add a
little broth or tomato juice.) When done, remove ham hock. Remove meat from
hock and return meat to the pot. Stir to mix. Evenly divide the rice into 6
individual serving bowls. Spoon the beans over the rice. Garnish with
chopped onion, Tabasco sauce, and cooked sausage slices. Serve with French
bread. From: The Pink Adobe Cookbook by, Rosalea Murphy Typed by: Laura
Canada

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