Red Beans and Carolina Gold Rice
Recipe submitted by: Walter Larry Stafford
- 1/2 to 1 lb. dry red beans
- 1 ham hock
- 1/2 lb. Polish Sausage sliced 1/4 in. thick
- 1 can chicken broth
- salt and pepper to taste
- dash of garlic powder
- 1/2 C. diced onion
- 1 to 2 stalks of celery
- 6-8 drops of Tabasco Sauce
Place ham hock in a 2-3 Qt. boiler or Dutch oven with 2 cups of water. Boil until ham hock is tender.
Wash the red beans, place in a bowl and cover with can of chicken broth.
Add red beans to ham hock and liquid.
Season with salt, pepper, garlic powder and Tabasco sauce.
Simmer until beans start to get tender.
Add sausage, onions and celery.
Cook until beans are tender.
Bring to a boil 2 C. of water, add salt to taste.
Add 1 C. of Carolina Gold Rice, stir, reduce heat, cover until rice is done.
Serve with coleslaw, baked or fried corn bread.