Red Beans and Rice

SUBMITTED BY: Susan Arcement

1 lb. red beans
1/2 lb. smoked ham hocks
3 links smoked sausage, sliced
4 tbsp. oil
2 medium onions, chopped 
1 medium bell pepper, chopped
2 cloves garlic, minced
2 ribs celery, chopped
3 large bay leaves
Salt and pepper to taste


Rinse and sort beans. Cover beans with water and cook over low fire.

In skillet, sauté onion, garlic, parsley and celery in oil. Add to beans. Add meat, bay leaves, salt and pepper to beans. Boil gently, stirring occasionally for about 1-1/2 hours, or until tender. Add water while cooking if necessary.

Serve with hot Louisiana rice.