Smokey Red Beans - cooking recipe

Ingredients

1 lb dried red kidney beans
2 medium onions, peeled and quartered
1 smoked ham hock, split or 8 ounces smoked pork butt
2 garlic cloves, peeled
3 bay leaves
1 -2 teaspoon salt, to taste
fresh ground black pepper

Preparation

Soak beans overnight in water to cover plus 2\"; drain; place beans in a pot of cold, fresh water to cover plus 2\"; add the onions and ham and bring to a boil; cover, reduce heat and simmer for 1 hour, skimming foam off occasionally.
Add the salt and continue simmering, uncovered, over low heat for 1 1/2-2 hours more, stirring frequently; season with pepper; cut meat off bones, chop and return to the pot.
The soup is actually best when refrigerated for a couple of days and then served.
May be served over rice as a main course.