Ingredients
- 2 bay leaves
- 2 garlic (cloves)
- 3 qt water
- 1 1/4 lb smoked ham hock (lean)
- 1 lb dry kidney beans (red)
- 1 1/2 c celery (chopped)
- 1 tb salt
- 3 tb parsley (minced fresh)
- 1 t cayenne pepper
- 1 t black pepper (freshly ground)
- 1 t cumin (ground)
Place cayenne pepper, black pepper, bay leaves and cumin in center of 6-inch square of cheesecloth. Pull edges together, making a ball of the spices. Twist and tie with heavy thread. Rinse beans and put them in large kettle with spice ball, water, ham hock, salt, celery, onion and garlic. Heat to boiling, reduce heat and simmer covered for 3-4 hours or until beans are tender, stirring occasionally. Just before serving, remove spice ball. Stir in Tabasco and parsley. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
