Evoyn'S Red Beans And Rice - cooking recipe

Ingredients

1 lb. dry red beans
2 ham hocks
2 onions (whole)
3 ribs celery
1/2 green bell pepper, seeded
salt to taste

Preparation

Pick beans and cover with water. Soak overnight.
Drain beans. Place
in\tsoup pot with ham hocks, onions, celery and bell pepper.
Cover
with
cold\twater.\tCover
pot
and bring beans to a
boil.
Then turn down heat to a simmer.\tLet beans simmer 2 1/2 to
3
hours over low heat, adding more water if necessary, to keep
beans
from
sticking.
Remove ham hocks, onions, celery and
bell peppers.\tRemove some beans from the pot and mash
them. Return mashed beans to pot and stir.
(If more beans
need
to be mashed to achieve desired consistency, do so.) Serve hot over cooked rice.
Serves 8.