Spicy Red Beans and Rice
Ingredients
- 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 cup chopped celery
- 1 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/2 teaspoon hot pepper sauce
- 3 tablespoons minced fresh parsley
- cooked rice
Instructions
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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