Red Beans and Kielbasa
Cooking method: Slow-Cooking
1 lb. dried red beans, or pinto beans if desired
2 medium smoked ham hocks
Place beans in a bowl or saucepan. Add enough cold water to cover. Let the beans soak overnight unrefrigerated.
Drain and then rinse beans.
Place beans and hocks in large Dutch oven or slow-cooker (such as a Crock-Pot®). Add just enough water to cover and cook on low all day.
Remove hocks and let cool enough to handle. Debone and shred hocks, removing all fat, skin, and gristle. Slice kielbasa.
Using a potato masher, mash beans slightly. Add meats and season to taste with salt and pepper.
Serve over cooked rice.
To make the dish spicier, add Tabasco to taste, or add BBQ sauce to the finished beans to taste. (Try Peg Leg Porker Memphis Wet Sauce).
This recipe is from Josef & Elizabeth Brunner, used with permission