Recipe: Spicy Red Bean Soup (using dry red kidney beans and a ham hock)

SPICY RED BEAN SOUP

1 tsp cayenne pepper
1 tsp freshly ground black pepper
2 bay leaves, crumbled
1 tsp ground cumin
1 lb dry red kidney beans
3 quart water
1 1/4 lb lean smoked ham hock
1 tbsp salt
1 1/2 cups chopped celery, cut into 1/2-inch pieces
2 cloves garlic, minced
1/2 tsp Tabasco sauce (or to taste)
3 tbsp Minced fresh parsley

Place cayenne pepper, black pepper, bay leaves and cumin in center of 6-inch square of cheesecloth. Pull edges together, making a ball of the spices. Twist and tie with heavy thread.

Rinse beans and put them in large kettle with spice ball, water, ham hock, salt, celery, onion and garlic. Heat to boiling, reduce heat and simmer covered for 3-4 hours or until beans are tender, stirring occasionally.

Just before serving, remove spice ball. Stir in Tabasco and parsley.

Servings: 8
Source: Creme de Colorado Cookbook by Junior League of Denver