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)
cayenne or red pepper
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.