Red Beans And Rice - cooking recipe

Ingredients

1 lb. kidney beans
1 large ham hock (optional)
1 onion, chopped
salt and pepper to taste
3 c. cooked rice
1/2 c. celery, chopped
1/2 c. green pepper, chopped

Preparation

Soak beans overnight.
Place ham hock and beans in large pot. Cover with water, add onions, celery, green pepper, salt and pepper.
Salt lightly as ham hock is very salty.
Bring to a boil, cook slowly at least 3 hours or until meat leaves bone and beans are tender.
Serve over cooked rice.
Makes 10 to 12 servings. Left over beans freeze well.