Creole Red Beans and Rice

2013-01-06
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This is a favorite New Orleans lunch.

Ingredients

  • 1 pound dried red kidney beans
  • 1 1/2 pounds ham hock or ham bone with generous amount of meat or sausage
  • 1 bell pepper, chopped
  • 1 onion, chopped
  • 1/2 cup chopped celery
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon granulated sugar
  • 1 jalapeno pepper, chopped

Method

Step 1

Place beans and ham hock in a large pot.

Step 2

Cover with water. Water should be 1/2 to 3/4 inch above beans.

Step 3

Heat.

Step 4

When beans and water are hot, add bell pepper, onion, celery, garlic, seasonings and jalapeno pepper.

Step 5

Cook slowly for 2 to 3 hours or until gravy is thick and beans are tender.

Step 6

Salt to taste.

Step 7

Serve over fluffy white rice.

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