Creole Red Beans And Rice
|Dry red kidney beans||16 Ounce (1 Package)|
|Smoked ham hocks||1 1⁄2 Pound (2 Large Ones)|
|Onion||12 Ounce, chopped (1 Large One)|
|Celery stalks with leaves||2 Large, finely chopped|
|Green pepper||1⁄2 , finely chopped|
|Garlic||4 Clove (20 gm), finely chopped (Large Cloves)|
|Dried thyme||1⁄2 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Crushed red pepper||1⁄4 Teaspoon|
|Water||6 Cup (96 tbs)|
|Regular long-grain rice||1 Cup (16 tbs), cooked as label directs|
|Scallions||2 , sliced|
|Hot pepper sauce||1 Teaspoon|
1. In large bowl, place beans with enough water to cover by 2 inches. Soak overnight.
2. Drain and rinse beans. Place beans in 5-quart Dutch oven. Add ham hocks, onion, celery, green pepper, garlic, bay leaf, thyme, oregano, crushed red pepper, and water; heat to boiling. Reduce heat; partially cover and simmer, stirring occasionally, until beans are tender and creamy, 2 to 2 1/2 hours.
3. With slotted spoon, transfer ham hocks to plate; refrigerate until cool enough to handle. Remove any meat from hocks and chop. Stir meat and salt into beans and heat through.
4. To serve, spoon hot rice into soup bowls and top with bean mixture. Sprinkle with scallions. Serve hot pepper sauce on the side.