Prep 10 mins
Cook 11 hrs
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 Pickled Greens, posted separately. And bicuits, don't forget the biscuits. Cook time includes soaking the beans.
- 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
- 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.
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.