6 cups water
1 lb. dried small red beans or red kidney beans
2 Tbs. vegetable oil
1 onion, finely chopped
1 tsp. garlic, finely chopped
2 smoked ham hocks (2 pounds)
1/2 tsp. black pepper
1 tsp. salt
2 cups cooked rice
1. In a 4 quart pan bring water to a rapid boil. Add beans and boil briskly for
2 minutes. Turn off heat and let the beans soak for 1 hour.
2. In a separate pan, saute onion and garlic until wilted.
3. Stir in beans and liquid. Add ham hocks and pepper.
4. Add enough water to cover the mixture.
5. Bring to a boil and simmer partly covered for 2 hours, until beans are tender
6. Add water and stir as needed to keep beans wet.
7. During the last 30 minutes, mash some of the beans against the side to form a gravy. With tongs remove the ham hocks. Separate the meat, return it to the pot.
8. Before adding salt, taste to see if salt is needed.
9. Serve over rice.
**Shrimp/Crawfish Etouffee (1-1.5 hours) 1/2 tsp. black pepper
1/2 tsp. cayenne pepper
4 tbsps. butter
3 tbsps. flour
1/2 cup green onions, chopped
1-1/2 cup onion, finely chopped
2 gloves garlic
1 cup tomatoes
1/2 cup celery
1/4 cup chopped parsley
2 cups stock
1 tsp. tomato paste
2 tsp. salt
2 cups shrimp/crawfish In large saucepan melt butter. Remove from heat and stir in flour until smooth. Return to heat. Stir-fry for 10 mins. until roux is dark brown, do not burn the roux or the dish will be ruined. Stir in onions and celery. Cook 10 mins. Add paste and stock. Stir into the roux. Add tomatoes, shrimp/crawfish, parsley, and seasonings.
Cover and simmer 20 minutes. Serve with rice. Makes 4 servings.