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Spicy Red Beans and Rice
1 pound dry red kidney beans
2 teaspoons paprika
1/2 to 1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
2 bay leaves
1 teaspoon ground cumin
1 quart water
1 large smoked ham hock
2 to 3 teaspoons salt
1 1/2 cups chopped celery
1 1/2 cups chopped onion
2 cloves garlic, minced
1/2 teaspoon hot pepper sauce
3 tablespoons minced fresh parsley
cooked rice
Sort and rinse beans. In a large Dutch oven or kettle place beans,
paprika, cayenne, black pepper, bay leaves, cumin, water, ham hock,
salt, celery, onion, garlic and pepper sauce. Bring to a boil and
simmer covered for 3 to 4 hours or until beans are tender. Stir
occasionally, adding water as needed to make a thick gravy. Just
before serving, remove bay leaves and stir in parsley. Serve over
rice. Makes 8 servings.
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Red Beans Rice 07