Was looking for a hearty meal for a cold weeknight, and I wanted to use the ham hock that sitting in the freezer. Since I didn't want to run to the store, and have most of the ingredients on hand, I adapted this recipe from Holly. It came out a tad salty on it's own, but went great with the rice.
1 tablespoon light olive oil
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 tablespoon minced garlic
3 bay leaves
1 cup sliced Kielbasa sausage (or andouille)
1 small smoked ham hock
2 cans 365 kidney beans
1 teaspoon Creole seasoning
1 teaspoon Worcestershire sauce
4 cups low-salt chicken broth
2 cups cooked rice
3 tablespoons thinly sliced green onion
In a large pot over high heat, heat the oil. Add the onions, celery, bell pepper, garlic, bay leaves, sausage and ham hock and saute for 2 more minutes.
Add the beans and saute for 2 more minutes. Stir in the Creole-style seasoning, Worcestershire sauce and chicken broth. Bring to a boil, reduce heat to low and simmer for 1 hour, stirring occasionally.
Turn off the heat and allow the pot to sit, covered, for about 20 minutes. Discard the ham hock.
Serve with rice topped with green onions.
Thursday, November 09, 2006
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Reminds me of the red beans and rice I had in New Orleans... yum!
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