Nutrition per serving may change if servings are adjusted.
1 pound dry red beans or dry red kidney beans
1 meaty smoked pork hock
1 medium onion, chopped
1 medium green sweet pepper, chopped
2 stalks celery, chopped
2 bay leaves
¼ to ½ teaspoon cayenne pepper
4 cloves garlic, minced
¼ teaspoon salt
5 cups hot cooked brown or white rice
Rinse beans. In a large Dutch oven, combine beans and 6 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in 6 cups water in Dutch oven. Cover and let soak in a cool place for 6 to 8 hours or overnight.)
Drain and rinse beans. Return beans to Dutch oven. Add pork hock, onion, sweet pepper, celery, bay leaves, cayenne pepper, garlic, and 6 cups fresh water. Bring to boiling; reduce heat. Cover and simmer about 1- ½ hours or until beans are tender, stirring occasionally. (Add additional water during cooking, if necessary.)
Remove pork hock. When cool enough to handle, cut meat off bone; coarsely chop meat. Discard bone.
Return chopped meat to Dutch oven. Return to boiling; reduce heat. Simmer, uncovered, for 30 to 40 minutes more or until a thick gravy forms, stirring occasionally.
Discard bay leaves. Stir in salt. Serve the bean mixture over hot cooked rice.