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.