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Busters Red Beans and Rice

Yield 6 to 8 servings


  • 1 pound dried red beans
  • 2 quarts water
  • 1 (1-pound) ham hock
  • 1 large onion, chopped
  • 1 large green pepper, seeded and chopped
  • 2 large cloves garlic, minced
  • 1/4 cup butter or margarine
  • Salt and pepper to taste
  • Hot sauce
  • Hot cooked rice

How to Make It

  1. Sort and wash beans. Combine beans and water in a large stock pot; bring to a boil. Reduce heat to medium; cover and cook 40 minutes.

  2. Add ham hock, onion, green pepper, garlic, and butter. Reduce heat; cover and simmer 2 hours, stirring occasionally.

  3. Mash most of beans against sides of stock pot with back of a spoon; stir well. Cover and bring to a boil; reduce heat to medium- high. Cook, uncovered, 1 hour or until desired consistency, stirring occasionally. Add salt and pepper to taste. Serve beans with hot sauce over rice.

Oxmoor House Homestyle Recipes