Ingredients
1 pound dry red kidney beans2 teaspoons paprika1/2 to 1 teaspoon cayenne pepper1 teaspoon freshly ground black pepper2 bay leaves1 teaspoon ground cumin1 quart water1 large smoked ham hock2 to 2 teaspoons salt1-1/2 cups chopped celery1-1/2 cups chopped onion2 garlic cloves, minced1/2 teaspoon hot pepper sauce3 tablespoons minced fresh parsleyCooked rice
Preparation
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.
