Ingredients: 2 lbs red kidney beans, 2 onions, 4 stalks of celery, 4 cloves garlic, 2 large bell peppers, 2-3 quarts of chicken stock, 1 ham hock, smoked sausage, 4 bay leaves, thyme, fresh parsley - creole seasoning, salt, and pepper to taste.
 |
| Sort and rinse beans. |
 |
| Soak beans in 4 times the amount of water overnight or... |
 |
| bring to a boil, let boil for 1 minute and take off fire for one hour before discarding water. |
 |
| Chop the veggies. |
 |
| Drain the beans to get rid of the brown water. |
 |
| Saute vegetables for about 15-20 minutes. |
 |
| Add vegetables to the pot. |
 |
| Add ham hock to dish. |
 |
| Add bay leaves and thyme |
 |
| Cook until beans are soft - may be several hours |
 |
| slice up sausage |
 |
| saute sausage in separate pan to brown |
 |
| Add sausage to beans. Season with salt, pepper, creole seasoning, and chopped parsley. |
 |
| serve it up over rice |
 |
| serve with toasted french bread |
I'm from Lake Charles, La and just came across your site by chance. I really enjoy the recipes, especially the Loquat cobbler. I just planted two small trees this year, can't wait for some fruit! :D
ReplyDeleteYou give up on blogging? Would love to see more.
Did you make your stock from scratch. That's what you use the ham hock and smoked meat + veggies for. Then strain and de-fat. Recipe looks really great.
ReplyDelete