Ingredients:
- 1 package(s) (16-ounce) dry red kidney beans
- 6 cup(s) water
- 2 small (1 pound each) smoked ham hocks
- 1 large onion, chopped
- 2 stalk(s) celery with leaves, chopped
- ½ green pepper, chopped
- 4 large garlic cloves, minced
- bay leaf
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper
- 2 cups long-grain white rice
- 1 teaspoon salt
- green onions, sliced
- Hot pepper sauce
Directions
In 5- to 6-quart Dutch oven, place beans and enough water to cover by 2 inches; heat to boiling over high heat. Remove Dutch oven from heat; set aside 1 hour to soften beans. Drain.
Preheat oven to 350 degrees F. In same Dutch oven, combine 6 cups water with beans, ham hocks, onion, celery, green pepper, garlic, bay leaf, thyme, oregano, and crushed red pepper; heat to boiling over high heat. Cover Dutch oven and place in oven. Bake 1 hour, stirring occasionally. Remove cover and bake 1 to 1 ½ hours longer or until beans are tender and mixture is creamy, stirring occasionally.
With slotted spoon, transfer ham hocks to plate; refrigerate until cool enough to handle. Discard bay leaf. Meanwhile, prepare rice as label directs.
Cut meat from hocks and chop; discard bones and fat. Stir meat and salt into beans; heat through over medium heat.
To serve, spoon hot rice into 6 large soup bowls and top with bean mixture. Sprinkle with green onions and serve with hot sauce. |
