 |
Josef & Elizabeth Brunner's Red Beans and Kielbasa |
|
|
Serves: 6
|
|
INGREDIENTS |
|
|
1 lb. dried red beans (or pinto beans if desired)
2 medium smoked ham hocks
1 1/2 lbs. Kielbasa
Salt and pepper to taste
|
|
|
DIRECTIONS |
|
Night before serving
1. Place beans in a bowl or saucepan. Add enough cold water to cover. Let the beans soak overnight unrefrigerated.
Morning before serving
2. Drain and then rinse beans.
3. 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.
About 1 hour before serving
4. Remove hocks and let cool enough to handle. De-bone and shred hocks, removing all fat, skin, and gristle. Slice kielbasa.
5. Using a potato masher, mash beans slightly. Add meats and season to taste with salt and pepper.
6. Serve over cooked rice.
|
|
SERVING SUGGESTION |
|
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.) |
|
|
|
|
|
|
© Lobel's of New York
|