Recipe - Red Beans And Rice With Ham Hocks

1 pound Red kidney beans
2 teaspoon Pepper
6 cup Water; to cover
2 teaspoon Thyme
2 Whole ham hocks
1 One half teaspoon Garlic powder
1 pound Smoked sausage
2 One half cup Celery; finely chopped
1 One half teaspoon Oregano
2 cup Onion; finely chopped
1 teaspoon Cayenne pepper
2 cup Green bell pepper; finely
chopped
1 tablespoon Tabasco sauce
5 Whole bay leaf
One fourth teaspoon Salt; to taste
4 cup Rice; hot, cooked

Sort and wash beans well. Cover beans with water 2" above the beans and
soak overnight. Drain just before using. Place ham hocks, beans, vegetables
and seaonings in stockpot with ample water to ver beans by 12". Bring to a
boil; reduce heat and simmer for 1 One half hours or until beans are tender but
not falling apart. Remove ham hocks and pick meat from bone. Add salt when
beans are near done, if desired. Add sausage and continue cooking until
beans start to break up. Add ham meat and serve immediately over hot cooked
rice.

NOTES : A friend of mine gave me the cookbook this came from. It was a
Toys for Tots Cookbook. Great great stuff in here. Hope you enjoy this
recipe.
Recipe by: Suzy Lewis

Posted to BakeryShoppe Digest V1 #231 by "Lewis'"
lewises@flatoday.infi.net on Sep 12, 1997