Title: Spicy red beans & rice
 Categories: None
      Yield: 1 Servings
 
      1 lb Dry red kidney beans
      2 ts Paprika
    1/2 ts Cayenne pepper
      1 ts Freshly ground black pepper
      2    Bay leaves
      1 ts Ground cumin
      1 qt Water
      1 lg Smoked ham hock
      3 ts Salt
  1 1/2 c  Chopped celery
  1 1/2 c  Chopped onion
      2    Cloves garlic, minced
    1/2 ts Hot pepper sauce
      3 tb Minced fresh parsley
           Cooked rice
 
  Sort and rinse beans.  In a large Dutch oven or kettle place beans,
  paprika, cayenne, black pepper, bay leaves, cumin, water, ham hock,
  salt, celery, onion, garlic and pepper sauce. Bring to a boil and
  simmer covered for 3 to 4 hours or until beans are tender. Stir
  occasionally, adding water as needed to make a thick gravy. Just
  before serving, remove bay leaves and stir in parsley.  Serve over
  rice. Makes 8 servings.