Thursday, January 21, 2016

Louis Armstrong's Ham Hocks and Red Beans

Louis Armstrong's Ham Hocks and Red Beans

1 pound dried red beans
2 quarts cold water
1 pound ham hock
1 bay leaf
1 pod red pepper
Salt and pepper to taste
1 onion, diced
1 pod garlic, minced

Wash beans and soak two to three hours or overnight if preferred.

When ready to cook, drain off water and put beans in large pot with two quarts cold water. Let water heat thoroughly, then add ham hocks, bay leaf, red pepper, salt, pepper, onion, and garlic. Cook slowly but steadily at least two hours or until tender enough to mash easily. When done, place in a dish and lay ham hocks on top. May be served with rice. Serves 6.

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