Red Beans And Rice - cooking recipe

Ingredients

3/4 lb. kidney beans
1/2 lb. salt pork or ham hocks
1 Tbsp. bacon drippings
1 Tbsp. flour
1 large onion, chopped
1 carrot, sliced
3 bouillon cubes, dissolved in 6 c. water
1 bay leaf
pinch of powdered thyme
pinch of sage
3 sprigs of parsley
2 stalks celery, chopped

Preparation

Soak beans overnight in cold water.
Brown meat in drippings. Remove meat and stir flour into dripping pan.
Brown lightly.
Add onions and cook 3 minutes.
Add beans, carrots, and meat.
Cover well with bouillon water.
Cook slowly for 1 hour.
Add herbs, celery, salt and pepper.
Cook until gravy is thick and dark. Serve over rice.
Serves 4.