Red Beans And Rice(8 Servings)

1. 1

   Place the smoked hock, water and kidney beans in Dutch oven. Bring the water to a boil and add the hot pepper sauce, Worcestershire sauce, celery, onion, green pepper, garlic and mixed pickling spices (tied in cheesecloth).

2. 2

   When boiling, stir well, then cover pot and reduce heat to simmering.

3. 3

   Cook until the beans are very well done, at least 2 hours, but no more than 3 hours.

4. 4

   Uncover and stir the beans occasionally and add a little more water.

5. 5

   Add no salt to these beans.

6. 6

   Near end of cooking time, remove pork hock and cool.

7. 7

   Continue simmering the beans, mashing a cupful or so, to get the creamy texture.

8. 8

   Strip off the meat from the hock and return to pot, along with the sliced sausage.

9. 9

   Continue to cook approximately 15 minutes.

10. 10

    Remove spice bag.

11. 11

    Serve over cooked rice.

* Per serving · 4 servings · Values may vary.