Recipe: Creole Red Beans and Rice

CREOLE RED BEANS AND RICE

1 pound red kidney beans, uncooked
ham hocks or salt pork
1 bell pepper , chopped
1 onion, chopped
1/2 cup celery, chopped
1 teaspoon Italian seasoning
1 jalapeno pepper, chopped
salt (to taste)
polish sausage link style (optional)*
hot cooked rice (for serving)

Place beans and ham hock or salt pork, in a large pot; cover with water and heat.

When beans and water are hot, add remaining ingredients.

Cook slowly for 2 to 3 hours or until gravy is thick and beans are tender. Salt to taste.

*Polish sausage may be sliced and added approximately 1 hour before serving.

Serve over rice.

Yield: 6-8 servings
From: Leila Snelson, Bates City, MO
Source: Today's Farmer magazine, October 2000