Kidney Beans New Orleans Recipe
(serves 4 to 6)

3/4 lb/ 375 g
4
1 tsp/ 5 ml
3
2 tsp/ 10 ml
1 tsp/ 5 ml
1/2 tsp/ 2 ml
1/2 tsp/ 2 ml
1/2 tsp/ 2 ml
2

2
2
1 lb/ 500 g

1

dried kidney beans
smoked ham hocks
thyme
bay leaves
black pepper
paprika
oregano
basil
cayenne pepper
garlic cloves, blanched, peeled & pureed
celery stalks, diced large
onions, diced
Italian sausage, cut on the bias in 1 in (2.5 cm) pieces
green pepper, cubed few drops Tabasco sauce
salt
 

Method:

1. Place beans in large bowl and cover completely with water. Let stand overnight.

2. Place smoked ham hocks in large saucepan and cover with water. Bring to boil. Add seasonings and garlic. Partly cover and cook 1 1/2 hours over low heat. The ham hocks should be well cooked. Remove from saucepan and set aside. Leave water in pan.

3. Drain beans and add to hot water in saucepan. Add celery and onions. Add more water if liquid does not cover beans completely. Mix and partly cover; cook 1 hour over medium heat, stirring occasionally.

4. Add sausages, Tabasco sauce and green pepper to saucepan. Mix, partly cover and continue cooking 15 minutes.

5. Return ham hocks to saucepan with beans. At this point most of the water should be evaporated. Partly cover and cook 15 minutes.

6. Serve over rice.

1 SERVING:     488 CALORIES     22g CARBOHYDRATE     32g PROTEIN     30g FAT     7.4g FIBER

 

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