Red Beans and Rice

Ingredients

• 1 lb. kidney beans
• 1/2 lb. salt pork (strip of lean, strip of fat; slab bacon may be used if preferred)
• 1 small can tomato sauce (if desired)
• 6 small ham hocks or one smoked pork butt (y'all that's a lot of meat for 1lb of beans, feel free to cut this down a bit)
• 2 onions, diced
• 1/4 green bell pepper
• 5 tiny or 2 medium dried hot peppers
• 1 clove garlic, chopped
• Salt to taste

Instructions

1. Wash beans thoroughly and soak overnight in cold water. Be sure to cover beans.

2. To cook, pour water off beans and add fresh water to cover.

3. Add salt pork or bacon and bring to a boil over full flame in covered pot.

4. Turn flame down to slightly higher than low and let cook for 1-1/2 hours.

5. Add diced onions, bell pepper, garlic, dried peppers and salt.

6. Cook for three hours. Add tomato sauce and cook for 1-1/2 hours more, adding water whenever necessary.

7. Beans and meat should always be just covered with water (juice), never dry.

8. To prepare with ham hocks or pork butts: Wash meat, add water to cover and let come to a boil in covered pot over medium flame.

9. Cook for 1-1/2 hours and then add beans (pour water off) and add rest of ingredients to meat.

10. Cook for 4-1/2 hours. Add water when necessary.