Updated: 11/04/06 08:40 PM
Red Beans and Ham
These instructions assume you already know how to cook a pot of ham and beans of some sort.
The recipe which is listed at the end is the basis for the Red Beans and Rice we served on Sunday as the PNWCO #3 was coming to an end. The ham we used came from a pig we raised on our acreage here in Sacramento. We had it cut, smoked and wrapped by Lasich’s in Plymouth CA.
On Saturday we cooked the ham in the oven at 350 degrees for a few hours until it was heated through. It was already fully cooked by the smoking process. Don scored it and inserted whole cloves and placed pineapple slices and maraschino cherries on it in the last half hour. We sliced it and served it for dinner at the potluck. The juices remaining in the pan were poured into a 2 qt bowl and placed in the freezer to separate. The bone, miscellaneous chunks and the remaining slices were refrigerated overnight. On Sunday the bone, with lots of meat left on and the loose meat were simmered in water for the period of time it took to cook the beans.
We used 2 lb. small red beans, because Mary doesn’t like kidney beans. We soaked them using the quick soak method. When additional liquid was needed during cooking we used the juices from the pan, after discarding the fat layer. When the beans were soft, we added the meat, having sorted out the bones and fat pieces. Most of the liquid from the ham pot was added to the beans. It is crucial to use the liquid from the ham as most of the flavor is there. Then the whole mix was simmered until it reduced and looked right.
Don added 4 minced garlic cloves, 3 bay leaves, ½ tsp black pepper, 1tsp cayenne pepper. This is a relatively mild yet flavorful combination. Easily adjusted to your own taste. Remember to remove bay leaves from leftover beans.
Serve with you favorite cornbread, rice and enjoy!!!
Red Beans and Rice
3 ham hocks
1 pound red kidney beans
3 cloves garlic, chopped
3 bay leaves
1 tsp salt
1/3 tsp black pepper
1/3 tsp crushed red pepper or cayenne pepper
In a separate pot, boil the ham hocks for 1 hour.
Combine remaining ingredients in a big pot, cover with water, and bring to a boil. Add the ham hocks to the big pot, and cook over high heat to avoid mushiness. (Simmering over low heat can create a fermenting action, which is to be avoided.) Stir frequently, and keep adding water when needed to avoid sticking and burning.
When the beans are well done the dish is ready to serve. I usually let the pot cool and put it in the refrigerator overnight. Cooling overnight seems to improve the texture.
Serve with white rice. Have a bottle of Louisiana Hot Sauce available for those who like it hot.
RED BEANS & RICE and other Rock ‘n’ Roll Recipes, by Johnny Otis, 1997, Pomegranate Artbooks, San Francisco, 1st. Ed.
