Adapted from 'Louisiana Cooking' by Paul Prudhomme (my comments are in
brackets)

1 lb. dried red beans [kidney beans work just fine], soaked
3 lbs. small ham hocks [add some andouille sausage; chaurice will work if,
about a pound]
about 8-10 cups water
1-1/4 c. chopped celery
1 c. finely chopped onion
1 c. finely chopped green bell pepper [the dehydrated bell pepper from
Penzeys is fine]
3 bay leaves
1-1/2 tsp. hot pepper sauce [Tabasco or just plain old "Lousiana" hot sauce]
1 tsp. dried pepper
1 tsp. dried thyme
3/4 tsp. garlic powder
3/4 tsp. dried oregano
1/2 tsp. ground cayenne

Place 8 cups water and all ingredients except soaked beans in a large dutch
oven and stir well. Bring to a boil over medium heat. Remove cover and
reduce heat, simmer 1 hour, stirring occasionally. Raise heat to a boil and
cook until the meat falls off the bone. Remove the meat and bones from the
pot; set aside. Discard the bones. Add the soaked beans and remaining 2
cups of water. Bring mixture to a boil; reduce heat and maintain a slow
simmer, cook until beans are tender and start breaking up, about 1 hour,
stirring occasionally and scraping the bottom of the pan fairly often. Add
the meat and cook and stir 10 minutes more. Discard bay leaves. Cool and
refrigerate until ready to use. Makes about 10 cups.

Serve in bowls over cooked long grain white rice.

Jill

In article >,
"jmcquown" > wrote:

> Adapted from 'Louisiana Cooking' by Paul Prudhomme (my comments are in
> brackets)
>
> 1 lb. dried red beans [kidney beans work just fine], soaked
> 3 lbs. small ham hocks [add some andouille sausage; chaurice will work if,
> about a pound]
> about 8-10 cups water
> 1-1/4 c. chopped celery
> 1 c. finely chopped onion
> 1 c. finely chopped green bell pepper [the dehydrated bell pepper from
> Penzeys is fine]
> 3 bay leaves
> 1-1/2 tsp. hot pepper sauce [Tabasco or just plain old "Lousiana" hot sauce]
> 1 tsp. dried pepper
> 1 tsp. dried thyme
> 3/4 tsp. garlic powder
> 3/4 tsp. dried oregano
> 1/2 tsp. ground cayenne
>
> Place 8 cups water and all ingredients except soaked beans in a large dutch
> oven and stir well. Bring to a boil over medium heat. Remove cover and
> reduce heat, simmer 1 hour, stirring occasionally. Raise heat to a boil and
> cook until the meat falls off the bone. Remove the meat and bones from the
> pot; set aside. Discard the bones. Add the soaked beans and remaining 2
> cups of water. Bring mixture to a boil; reduce heat and maintain a slow
> simmer, cook until beans are tender and start breaking up, about 1 hour,
> stirring occasionally and scraping the bottom of the pan fairly often. Add
> the meat and cook and stir 10 minutes more. Discard bay leaves. Cool and
> refrigerate until ready to use. Makes about 10 cups.
>
> Serve in bowls over cooked long grain white rice.
>
> Jill

Spicy!
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Omelet wrote:
> In article >,
> "jmcquown" > wrote:
>
>> Adapted from 'Louisiana Cooking' by Paul Prudhomme (my comments are
>> in brackets)
>>
>> 1 lb. dried red beans [kidney beans work just fine], soaked
>
> Spicy!

I love spicy. Mom won't eat spicy. This is why I cook separate meals.

Jill

In article >,
"jmcquown" > wrote:

> Omelet wrote:
> > In article >,
> > "jmcquown" > wrote:
> >
> >> Adapted from 'Louisiana Cooking' by Paul Prudhomme (my comments are
> >> in brackets)
> >>
> >> 1 lb. dried red beans [kidney beans work just fine], soaked
> >
> > Spicy!
>
> I love spicy. Mom won't eat spicy. This is why I cook separate meals.
>
> Jill

I understand.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

On 2008-10-28, jmcquown > wrote:
> Adapted from 'Louisiana Cooking'........

How adapted? What's different?

nb

In my experience, one hour of cooking time is not enough for dried
beans, even if they were soaked overnight. I usually cook them for
about 3 hours, maybe more.

--
Julian Vrieslander

"Julian Vrieslander" > wrote in
message
...
>
> In my experience, one hour of cooking time is not enough for dried
> beans, even if they were soaked overnight. I usually cook them for
> about 3 hours, maybe more.
>
> --

I've never cooked any beans an hour and had them be done. Lentils (which are
not beans) take 20 minutes, all the rest take hours.

> GUEST wrote:
> Adapted from 'Louisiana Cooking' by Paul Prudhomme (my comments are
in
> brackets)
>
> 1 lb. dried red beans [kidney beans work just fine], soaked
> 3 lbs. small ham hocks [add some andouille sausage; chaurice will
work if,
> about a pound]
> about 8-10 cups water
> 1-1/4 c. chopped celery
> 1 c. finely chopped onion
> 1 c. finely chopped green bell pepper [the dehydrated bell pepper
from
> Penzeys is fine]
> 3 bay leaves
> 1-1/2 tsp. hot pepper sauce [Tabasco or just plain old
"Lousiana" hot sauce]
> 1 tsp. dried pepper
> 1 tsp. dried thyme
> 3/4 tsp. garlic powder
> 3/4 tsp. dried oregano
> 1/2 tsp. ground cayenne
>
> Place 8 cups water and all ingredients except soaked beans in a
large dutch
> oven and stir well. Bring to a boil over medium heat. Remove cover
and
> reduce heat, simmer 1 hour, stirring occasionally. Raise heat to a
boil and
> cook until the meat falls off the bone. Remove the meat and bones
from the
> pot; set aside. Discard the bones. Add the soaked beans and
remaining 2
> cups of water. Bring mixture to a boil; reduce heat and maintain a
slow
> simmer, cook until beans are tender and start breaking up, about 1
hour,
> stirring occasionally and scraping the bottom of the pan fairly
often. Add
> the meat and cook and stir 10 minutes more. Discard bay leaves.
Cool and
> refrigerate until ready to use. Makes about 10 cups.
>
> Serve in bowls over cooked long grain white rice.
>
> Jill

I can handle a little spice, but beans, well lets just
say when i mention beans, anyone that knows me clear the room....

SebNoker wrote:
>> GUEST wrote:
>> Adapted from 'Louisiana Cooking' by Paul Prudhomme (my comments are
>> in brackets)
>>
>> 1 lb. dried red beans [kidney beans work just fine], soaked
> I can handle a little spice, but beans, well lets just
> say when i mention beans, anyone that knows me clear the room....


One word: Beano

Jill