- 1 pound [454 g] red kidney beans
- 1 ham bone or knuckle
- 1 large onion, finely chopped
- 1/2 cup [125 ml] celery leaves, finely chopped
- 1 large garlic clove, minced
- 2 tablespoons [30 ml] parsley, minced
- 6 drops Tabasco sauce
- Salt to taste
- 8 to 10 cups [2 to 2.5 L] water
- 1 large bay leaf [throw away before serving]
- 1 pound [454 g] frankfurters, in 2-inch [5 cm] pieces
- 3 cups [750 ml] hot boiled rice
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- Cover beans with water; let rest for approximately 6 hours.
- Drain and get rid of water.
- In a 12 cups [3 L] kettle, mix together all ingredients except frankfurters and rice.
- Bring to boil over medium heat for approximately 20 minutes, until it starts to hard boil.
- Lower heat, cover and cook for approximately 1 1/2 hours or until all is tender.
- Away from heat mash about 15 beans.
- Mix mashed beans with remaining ingredients in kettle; cook for 5 minutes more.
- Add frankfurters to beans and cook until tender, approximately 10 minutes.
- Serve over hot boiled rice.
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