Ingredients: 1 pack of red kidney beans 3 teaspoons bacon drippings 4 cloves of garlic (chopped) 2 large ham hocks (raw, not smoked) 1 onion (chopped) 1 bell pepper (chopped) 1 package of sausage (preferably spicy) salt pepper cayenne or red pepper Instructions: Place beans in container with just enough water to cover. Soak for 2 hours or until beans begin to plump and wrinkle. In large pot, place the soaked beans, chopped garlic, bacon drippings, ham hocks and about 3 1/4 cups of water. Bring to a boil. Then, reduce heat and let simmer for one hour and thirty minutes or until the meat of the ham hocks begin to loosen from the bone. At this point, add chopped onion, chopped bell pepper and sausage. After, add salt and black and red peppers to your liking (because of the bacon drippings and ham hocks, only a moderate amount of salt is needed, the peppers depend on your tolerance of spicy food). Turn up heat and bring to boil. Then reduce heat and let simmer for another hour. Let sit for about 15 to 20 minutes and then your ready for some “good ole red beans”. Note: The secret to good, thick “bean gravy” is not to add any more water after the first three cups. Serve with rice and enjoy! And don’t forget the cornbread.
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Beans
Doug’s Favorite Black-Eyed Peas
Ingredients: 4 to 8 oz. fresh, ready to cook black-eyed peas 1 medium jalapeno pepper (chopped) 1/2 small onion (chopped) 2 or 3 bacon slices (cut up) salt & pepper to taste water as needed Instructions: Combine peas, pepper, onion and bacon in a 2 quart sauce pan. Add water to fill the pan. Add salt & pepper as you like. Bring to a boil. Lower heat and simmer (at a low boil) until liquid is absorbed and peas are tender. If peas are still hard add more water as needed and continue cooking until peas are tender. Note: Recipe can be easily doubled, tripled or more!
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Lentils
Ingredients: 1 bag of lentils 16oz. 3 or 4 carrots 1 medium onion 1 package hot dogs or sausage dogs 2 bay leaves salt and pepper Instructions: Soak Lentils for a couple of hours. In Iron 3 quart or larger pot add Lentils and about a half a pot of water. Add salt and pepper to taste, it won’t take much because of the meat that will be added later. Bring to a boil and then turn down to a simmer. Add Bay leaves, onions, carrots and hot dogs. Cook until tender. Note: Served best with some fresh cracklin cornbread.
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Black-Eyed Pea Casserole
Ingredients: 1 can Trappey’s® Black-Eyed Peas (regular) 1 can Trappey’s® Jalapeno Black-Eyed Peas 2 lbs. Ground Beef 1 cup instant white rice 1 can Rotel® American cheese slices Instructions: Preheat oven at 350 degrees F. Brown ground beef and drain off grease. Boil 1 cup rice as instructed on box. Mix ground beef, cooked rice, Rotel®, and both cans of black-eyed peas in medium sized mixing bowl. In an 8″X10″ glass or Pyrex® casserole dish, lay cheese slices to cover bottom of dish. Pour contents of mixing bowl into the casserole dish. Cover top of casserole with cheese slices. Put a lid on top and bake for 10-15 minutes or until cheese is melted. Makes 4-5 servings. Serve and enjoy!!!
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Cajun Red Beans and Rice
Ingredients: 1 pound dry red beans 3 quarts water 1 cup chopped onions 1 cup chopped celery 4 bay leaves 1 cup chopped sweet green pepper 4 tablespoons chopped garlic 3 tablespoons chopped parsley 2 teaspoons dried thyme – crushed 1 pound andouille sausage – cut into 1/4 in.pieces 1 good ham bone and small chunks of ham 1 tablespoon salt 1 tablespoon pepper Tabasco, if desired. Instructions: Pick through beans to remove bad beans; rinse thoroughly. In a 10 quart pot combine beans, water, ham bone with ham, andouille sausage, onion, celery, and bay leaves. Bring to a boil; reduce heat. Cove and cook over low heat, for about 1&1/2 hours or until beans are tender. Stir and mash beans against side of pan. Add green pepper, garlic, parsley, thyme, salt, and black pepper. Cook uncovered, over low heat until creamy, about 30 minutes. Remove bay leaves. Serve over hot cooked fluffy rice. Tabasco to taste. The red beans used in Louisiana are not the same as kidney beans,but if you can’t get any thing else the kidney beans will work. Makes 8 servings
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Lee’s Lima Beans
Ingredients: fresh or frozen lima beans cut up pieces of country ham hock or ham bone Instructions: Boil ham hock or ham bone until meat is tender. Take frozen lima beans and place in boiling water with ham hock pieces or ham bone. Cut (to test tenderness) until lima beans are tender. Beans are seasoned just right from the ham hock or ham bone.
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Hoppin’ John
Ingredients: 1 cup dried black-eyed peas 1/4 pound salt pork (diced) 1 medium green bell pepper (chopped) 1 medium onion (chopped) 1 cup uncooked rice 1 tablespoon butter or margarine Tabasco, to taste salt and pepper, to taste Instructions: Soak peas overnight, drain. Add salt pork, green pepper and onion. Cover with water and simmer 2 hours or until peas are tender. Cook rice according to package directions. When peas are done and water has cooked very low, add rice and remaining ingredients. Cover and cook over low heat until all liquid is absorbed. Serve hot
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