New Orleans Style Red Beans & Rice
Louis Armstrong's favorite and I can see why.
1 lb. dried red kidney beans
1 smoked pork hock
2 quarts water
3 yellow onions chopped
1 green pepper chopped
1 hot pepper minced
2 large cloves garlic minced
2 cups fresh parsley chopped
1/2 tsp cayenne
1/2 tsp black pepper
1 tsp salt or to taste
2 bay leaves
1/4 tsp oregano
1/4 tsp thyme
1 Tbsp worcesterhire
1 tsp hot sauce
2 smokies sliced (or other smoked sausage)
2 Tbsp tomato paste
4 cups cooked long grain rice
Rinse and sort beans. Soak overnight.
Cook beans and pork hock in 2 quarts water in very large pot for 1.5 hrs.
In skillet, saute onions, peppers and garlic till tender.
Add vegetable mixture, chopped parsley, spices, worcesteshire and hot sauce to beans, pork hock and water.
Brown sausage, drain and add to bean mixture.
Stire in tomato paste, cover and cook in 300 degree oven 2-3 hours, stirring occasionally and adding more water as needed.
When beans are tender remove from oven, take out pork hock and serve with rice.
(I like to clean the meat from the hock, chop it and add it back to the beans)
Cook beans and pork hock in 2 quarts water in very large pot for 1.5 hrs.
In skillet, saute onions, peppers and garlic till tender.
Add vegetable mixture, chopped parsley, spices, worcesteshire and hot sauce to beans, pork hock and water.
Brown sausage, drain and add to bean mixture.
Stire in tomato paste, cover and cook in 300 degree oven 2-3 hours, stirring occasionally and adding more water as needed.
When beans are tender remove from oven, take out pork hock and serve with rice.
(I like to clean the meat from the hock, chop it and add it back to the beans)