Red Beans and Ham
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These instructions
assume you already
know how to cook a pot
of ham and beans of
some sort.
The recipe which is
listed at the end is the
basis for the Red Beans
and Rice we served on
Sunday as the PNWCO
#3 was coming to an
end. The ham we used
came from a pig we
raised on our acreage
here in Sacramento. We
had it cut, smoked and
wrapped by Lasich’s in
Plymouth CA.
On Saturday we cooked the ham in the oven at 350
degrees for a few hours until it was heated through. It
was already fully cooked by the smoking process. Don
scored it and inserted whole cloves and placed
pineapple slices and maraschino cherries on it in the
last half hour. We sliced it and served it for dinner at
the potluck. The juices remaining in the pan were
poured into a 2 qt bowl and placed in the freezer to
separate. The bone, miscellaneous chunks and the
remaining slices were refrigerated overnight. On
Sunday the bone, with lots of meat left on and the
loose meat were simmered in water for the period of
time it took to cook the beans.
We used 2 lb. small red beans, because Mary doesn’t like kidney
beans. We soaked them using the quick soak method. When
additional liquid was needed during cooking we used the juices
from the pan, after discarding the fat layer. When the beans were
soft, we added the meat, having sorted out the bones and fat
pieces. Most of the liquid from the ham pot was added to the
beans. It is crucial to use the liquid from the ham as most of the
flavor is there. Then the whole mix was simmered until it reduced
and looked right.
Don added 4 minced garlic cloves, 3 bay leaves, ½ tsp black
pepper, 1tsp cayenne pepper. This is a relatively mild yet
flavorful combination. Easily adjusted to your own taste.
Remember to remove bay leaves from leftover beans.
Serve with you
favorite
cornbread, rice
and enjoy!!!
Red Beans and Rice
book3thumb.jpg (31693 bytes)
3 ham hocks
1 pound red kidney
beans
3 cloves garlic,
chopped
3 bay leaves
1 tsp salt
1/3 tsp black pepper
1/3 tsp crushed red pepper or cayenne
pepper
In a separate pot, boil the ham hocks
for 1
hour.                                                       
Combine remaining ingredients in a big pot, cover
with water, and bring to a boil. Add the ham hocks to
the big pot, and cook over high heat to avoid
mushiness. (Simmering over low heat can create a
fermenting action, which is to be avoided.) Stir
frequently, and keep adding water when needed to
avoid sticking and burning.
When the beans are well done the dish is ready to serve. I usually let the pot cool and
put it in the refrigerator overnight. Cooling overnight seems to improve the texture.
Serve with white rice. Have a bottle of Louisiana Hot Sauce available for those who
like it hot.
RED BEANS & RICE and other Rock ‘n’ Roll Recipes, by
Johnny Otis, 1997, Pomegranate Artbooks, San Francisco,
1st. Ed.