Recipe: Red Beans and Rice (with ham hock and beer)

Red Beans and Rice (with ham hock and beer)
Makes 6 to 8 servings
rec.food.recipes/Fred Towner/1998

2 lb dried red kidney beans
1/4 cup bacon drippings
2 large onions, chopped
1 large green pepper, chopped
4 large garlic cloves, minced
1 ham hock (about 1-1/2 lbs)
salt to taste
black pepper to taste
cayenne pepper to taste
1/2 tsp dried leaf marjoram *or* 1 1/2 tsp fresh marjoram, chopped
2 bay leaves
1 tbsp sugar
1 (12 oz.) can beer
2 lb chaurice or any hot sausage
3 tbsp vegetable oil
hot cooked white rice
12 green onions, thinly sliced
1/2 cup minced parsley, flat leaf

Sort through beans; discard any discolored ones. Rinse beans; set aside.

Heat drippings in a large soup pot or Dutch oven. When drippings are hot, add onions, bell pepper, and garlic. Saute until vegetables are wilted.

Add rinsed beans, ham hock, salt, black pepper, cayenne, marjoram, bay leaves, sugar, beer and enough water to cover. Bring to a boil.

Reduce heat. Cover and simmer until beans are soft and juice has thickened, about 3 hours, stirring occasionally. Add more water, if necessary. Discard bay leaves.

Prick sausage with a fork. Heat oil in heavy 12-inch skillet over medium heat. When oil is hot, add sausage; cook, turning often until browned, 10 to 15 minutes.

To serve, spoon rice on each plate; ladle beans with liquid over top. Place a sausage on each plate. Sprinkle with green onions and parsley.