Creamy Louisiana Red Beans - cooking recipe

Ingredients

1 lb. dried red kidney beans
4 Tbsp. fat or drippings
1 large onion, minced
5 or 6 c. water
1 clove garlic, minced
2 bay leaves
2 sprigs thyme
red pepper seeds (from pod) or few drops hot pepper sauce
salt to taste
1 ham hock

Preparation

Wash and pick over red beans, then soak overnight or 6 to 8 hours in enough water to cover.
Then drain beans and place in a large pot or pressure cooker.
Melt fat or drippings in skillet. Add minced onion and saut until golden brown.
Add to red beans along with 5 cups water, seasonings and ham hock.
We always add the salt after beans have cooked for a while, tasting to see how much the ham bone has salted it before putting in any additional salt.
Cover and cook slowly for 3 1/2 to 4 hours or until tender and creamy.