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Spicy Red Beans and Rice

Spicy Red Beans and Rice

Ingredients:

  • 1 pound dry red kidney beans
  • 2 teaspoons paprika
  • 1/2 to 1 teaspoon Dave’s Ancho Powder
  • 1 teaspoon freshly ground black pepper
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 1 quart water
  • 1 large smoked ham hock
  • 2 to 2 teaspoons salt
  • 1-1/2 cups chopped celery
  • 1-1/2 cups chopped onion
  • 2 garlic cloves, minced
  • 1/2 teaspoon Peppers of Key West Hot Sauce #2
  • 3 tablespoons minced fresh parsley
  • Cooked rice

Instructions:

Sort and rinse beans. In a large Dutch oven or kettle, place all ingredients except parsley and rice. Bring to a boil, then simmer, covered, 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.

Yield: 8 servings.

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