Red Beans and Rice
This has truly become a dish of the South over the years. It seems as if it is not as simple as many other dishes yet it actually requires very little effort.
1 pound small red beans
1/2 pound ham hocks (about 2 or 3 sliced)
1 large yellow onion, peeled and chopped finely
1/2 bell pepper (chopped)
1 stick margarine
1 tsp. black pepper
1 tsp. lemon and pepper seasoning
1 tsp. paprika
1 tsp. seasoned salt
1 T. Worcestershire sauce
3 tsp. Tabasco sauce
3 cups fully cooked rice
Soak beans overnight in ample water. The next day, drain the water
from the beans, and place in a heavy kettle. Add the ham and onion and add water to the pot barely to cover the contents. Add remaining
ingredients. Bring to a boil, and then turn to a simmer. Simmer
uncovered for 2 hours, being careful that the beans do not stick or
become dry. You may have to add a little water from time to time.
