Smokey Red Beans
"A savory soup or main course when served over rice, from Rozanne Gold, a favorite cookbook author. This actually gets better with age, so make it a day or two ahead. Her suggestion, and my favorite accompaniment to these red beans and smoked ham, is Recipe #76899, posted separately. And bicuits, don't forget the biscuits. Cook time includes soaking the beans."
photo by gailanng
- Ready In:
- 11hrs 10mins
- Ingredients:
- 7
- Yields:
-
7-8 cups soup
ingredients
- 1 lb dried red kidney beans
- 2 medium onions, peeled and quartered
- 1 smoked ham hock, split or 8 ounces smoked pork butt
- 2 garlic cloves, peeled
- 3 bay leaves
- 1 -2 teaspoon salt, to taste
- fresh ground black pepper
directions
- Soak beans overnight in water to cover plus 2"; drain; place beans in a pot of cold, fresh water to cover plus 2"; add the onions and ham and bring to a boil; cover, reduce heat and simmer for 1 hour, skimming foam off occasionally.
- Add the salt and continue simmering, uncovered, over low heat for 1 1/2-2 hours more, stirring frequently; season with pepper; cut meat off bones, chop and return to the pot.
- The soup is actually best when refrigerated for a couple of days and then served.
- May be served over rice as a main course.
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Reviews
-
A friend at my beauty parlor gave me this same recipe. I remember lamenting how I had gotten a recipe and a new hairdo all at the same time. It somehow made me feel so womanly. -
YUM! Great comfort food! I used a ham hock and pink beans. This dish is very simple and yet the flavor is complex and really comforting.
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
