Cathe's Red Beans and Rice
3 lb Red kidney beans, dry -or light red beans, -or cranberry beans Water to cover 3/4 lb Ham trimmings, lean -or 6 ham hocks 6 c Water (more as needed) 2 c Celery, finely chopped
Ingredients
- 3lbred kidney beans, dry
- 2c celery, finely chopped
- 2c onion, finely chopped
- 2c bell pepper, finely chopped
- 5bay leaves
- 2t white pepper
- 2t thyme
- 2t oregano
Directions
- 1
3 lb Red kidney beans, dry -or light red beans, -or cranberry beans Water to cover 3/4 lb Ham trimmings, lean -or 6 ham hocks 6 c Water (mor
- 2
Run water over them, washing them with your hands and picking out any stones or bad beans
- 3
Drain and repeat until the water runs clear and has no sand in it
- 4
Add water to the pot to cover the beans by about 4 inches
- 5
Place on a large burner and bring to a boil over high heat
- 6
Reduce the heat slightly, boil gently for 3 minutes, remove from burner and cover
- 7
Let the covered pot sit, unopened, for an hour
- 8
Drain and reserve the beans, discarding the juice