Recipe - Red Beans And Rice With Ham Hocks And Kielbasa Sausage

1 pound Red kidney beans
Water
6 Ham hock
14 cup Water
2 One half cup Celery
2 cup Onion
2 cup Green bell pepper
5 Bay leaf
2 teaspoon White pepper
2 teaspoon Dried thyme
1 One half teaspoon Garlic powder
1 One half teaspoon Dried oregano
1 teaspoon Cayenne pepper
One half teaspoon Black pepper
1 tablespoon Tabasco sauce
1 pound Kielbasa

Cover the beans with water 2 inches above the beans. Let stand overnight.
Drain before using.

Place the ham hocks, 10 cups of water, the celery, onions and bell pepper,
bay leaves and seasoning in a 5One half qt saucepan. Cover and bring to a boil.
Reduce the heat and simmer until meat is tender, about 1 hour. Remove the
ham hocks and set aside. Add drained beans and 4 cups of water to the pan:
bring to a boil reduce the heat, and simmer 1 hour, stirring occasionally.
Stir in kielbas and simmer until the beans start to break up 30 min to
1One half hour: scrape bottom of the pan often. Add ham hocks , stir, cook 10
minutes more. If the bean start to stick remove from pan without scraping
the bottom of the pan. To serve, mound Three fourths cup of rice, place ham hock on
one end, cover and surround with beans and kielbasa. Walt Original

Posted to MMRecipes Digest V4 #058 by info@yourbestimage.com (Best Image)
on Feb 25, 1997.