Ingredients
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1/2 cup thinly sliced shallots or 1/2 cup scallion top
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1/2 cup chopped green pepper
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1 1/3 tablespoons finely minced garlic
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2 tablespoons finely minced fresh parsley
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1 lb seasoning baked ham, cut into 1/2 inch cubes
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1 lb pickled pork, cut into large chunks
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1 large ham bone, with some meat on it 4 to 5 inches in length
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1 tablespoon salt
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1/2 teaspoon fresh ground black pepper
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1/8 teaspoon cayenne
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2 whole bay leaves, broken into quarters
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1/2 teaspoon dried thyme
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1/8 teaspoon dried basil
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2 quarts cold water, approximately
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steamed rice or boiled rice
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2 cups chopped onions
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2 lbs dried red kidney beans, soaked overnight in cold water
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1/8 teaspoon crushed red pepper pod
Instructions
- Drain soaked beans in a colander and place them with all other ingredients except rice into a heavy 8-10 quart pot, adding just enough cold water to cover.
- Bring to boil over high heat, then lower heat and simmer uncovered for 2 1/2 to 3 hours or until beans are tender and a thick, natural gravy has formed.
- Add 1 cup of water toward end of cooking if it is looking too dry for your tastes.
- Stir about every half hour just once or twice around the pot.
- When beans are cooked turn off heat.
- To serve, ladle about 1 1/2 cups of beans, meat and gravy over a serving of rice.