creole red beans and rice (louisiana french) Recipe
Creole Red Beans and Rice (Louisiana French) This is a favorite New Orleans lunch.
1 pound dried red kidney beans 1 (1 1/2 pound) ham hock or ham bone with generous amount of meat 1 bell pepper, chopped 1 onion, chopped 1/2 cup chopped celery 2 cloves garlic, minced 1 teaspoon Italian seasoning 1 teaspoon sugar 1 jalapeño pepper, chopped
Place beans and ham hock in a large pot. Cover with water. Water should be 1/2 to 3/4 inch above beans. Heat. When beans and water are hot, add bell pepper, onion, celery, garlic, seasonings and jalapeño pepper. Cook slowly for 2 to 3 hours or until gravy is thick and beans are tender. Salt to taste.
