Red Beans and Rice
- 2 pounds dry red kidney beans, rinsed and picked over (my family prefers pinto beans to kidney beans)
- 1/2 pound salt pork (If pre-sliced, tie together with cooking twine to keep from falling apart)
- 6 fist-sized ham hocks ( I used 3…I use a 12 qt. stock pot and this recipe filled it to capacity)
- 3 or 4 onions, diced
- 1 bunch green onions, chopped
- 4 ribs celery, sliced diagonally
- 1 1/2 -2 cups diced green bell peppers
- 1 1/2 -2 cups diced red belll peppers
- 2 or 3 fresh tomatoes, diced
- 2 (28 ounce) cans whole, peeled tomatoes, plus juice from one of the cans
- 1 (29 ounce) can tomato sauce (or 2 16 ounce cans)
- 4-6 heads garlic or garlic powder, enough to cover the whole top of the bean pot (I used 6-8 garlic cloves, minced)
- 3 tablespoons Tabasco sauce, or more
- 3 tablespoons Worcestershire sauce
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon cumin
- 1/2 tablespoon dried oregano, or more
- 1/2 teaspoon thyme
- 1 teaspoon black pepper
- 1 (15-inch) roll pepperoni, sliced and quartered into 3/4 inch chunks (I couldn’t find the roll and used pre-sliced…would prefer chunks)
- 3 (10-inch) kielbasa sausages, sliced and quartered into 3/4 inch chunks
- 3 (10-inch) smoked beef sausages, sliced and quartered
- 1 (1-pound) package hot Italian sausage links, casings removed and browned separately (Optional…I chose not to add…with all the sausages already in the recipe)
- Soak the beans overnight in enough water to cover.
- The next day, add the salt pork and ham hocks and more water to cover the beans.
- Cook over medium heat until the beans are beginning to soften, for about 1 1/2 hours.
- Add more water if necessary.
- Add the onions, celery, bell peppers, fresh and canned tomatoes, tomato sauce, garlic, Tabasco, Worcestershire sauce, red pepper flakes, cumin, oregano, thyme, black pepper, pepperoni, kielbasa, and smoked sausage. Cook 1 hour, then add the browned Italian sausage, if using. Cook, uncovered, at least 2 more hours. Turn off stove, cover the pot, and let it sit out overnight.
- The next day, cook the beans for a few more hours over low. Serve over rice.
- Garnish with a few green onions, sliced.
By Kix Brooks via KathyMillerTime
Adapted from Cookin' It With Kix: The Art of Celebrating and The Fun of Outdoor Cooking