Name: Spicy Red Beans and Rice
Ingredients: 1 pound dry red kidney beans; 2 teaspoon paprika; 1/2 to 1 teaspoon cayenne pepper; 1 teaspoon freshly ground black pepper; 2 bay leaves; 1 teaspoon ground cumin; 1 quart water; 1 large smoked ham hock; 2 to 3 teaspoons salt; 1 1/2 cup chopped celery; 1 1/2 cup chopped onion; 2 cloves garlic, minced; 1/2 teaspoon hot pepper sauce; 3 tablespoon minced fresh parsley; cooked rice

Spicy Red Beans and Rice

Ingredients

1 pound dry red kidney beans
2 teaspoons paprika
1/2 to 1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
2 bay leaves
1 teaspoon ground cumin
1 quart water
1 large smoked ham hock
2 to 3 teaspoons salt
1 1/2 cup chopped celery
1 1/2 cup chopped onion
2 cloves garlic, minced
1/2 teaspoon hot pepper sauce
3 tablespoons minced fresh parsley
cooked rice

Instructions

Sort and rinse beans. In a large Dutch oven or kettle place beans, paprika, cayenne, black pepper, bay leaves, cumin, water, ham hock, salt, celery, onion, garlic and pepper sauce. Bring to a boil and simmer covered for 3 to 4 hours or until beans are tender. Stir occasionally, adding water as needed to make a thick gravy. Just before serving, remove bay leaves and stir in parsley. Serve over rice. Makes 8 servings.