Title: Red beans & rice (prodigy)
 Categories: None
      Yield: 6 Servings
 
      2 c  Dry kidney beans
      2    Ham hocks
      1 md Onion; finely chopped
      2    Garlic cloves; minced
      3 c  Rice
 
  RINSE THE BEANS, then soak them overnight in enough water to cover
  them by 1 inch. Put the beans, the soaking liquid, the ham hocks and
  3 cups of water into a stock pot. Cover, bring to a boil, and simmer
  until the beans are just tender, about 1 hour. Remove the ham hocks
  and let them cool. Add the onions and garlic to the pot and simmer
  for 10 minutes. Slice the meat off the ham hocks and add to the pot.
  Add the rice and simmer until the rice is tender and the water is
  absorbed (it may be necessary to add more water).
  
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK