Ham Bone Red Beans And Rice

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   In a large stockpot, bring 1.5 quarts of water to a boil. Add red beans and cook at a boil for 5 minutes. Remove pot from heat and let beans soak for one hour, then drain and set aside. Rinse the pot, add 1.5 quarts water and bring to medium heat. Add ham bone, bay leaves, thyme, and red-pepper flakes. Bring to a boil and lower heat, simmering for 20 minutes. Add drained beans. While the beans simmer, place olive oil in a skillet over medium-high heat and cook celery, onion, pepper, and garlic, stirring frequently until the edges of the vegetables begin to color, about 8 to 10 minutes. Add allspice and cook, stirring constantly, until vegetables are coated. Stir the mixture into the pot, lower heat, and simmer until beans are cooked but not mushy, about two hours. Remove the bone. Cut away and good bits of meat and add them to the beans. Serve over white rice or grilled country bread and top with chopped scallion.

* Per serving · 4 servings · Values may vary.

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