Creole Red Beans and Rice (Louisiana French)

Creole Red Beans and Rice is a favorite New Orleans lunch.

Yield: 4 servings

Ingredients

• 1 pound dried red kidney beans
• 1 1/2 pounds ham hock or ham bone with generous amount of meat
• 1 bell pepper, chopped
• 1 onion, chopped
• 1/2 cup chopped celery
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon granulated sugar
• 1 jalapeño pepper, chopped

Instructions

1. Place beans and ham hock in a large pot. Cover with water. Water should be 1/2 to 3/4 inch above beans. Heat.
2. When beans and water are hot, add bell pepper, onion, celery, garlic, seasonings and jalapeño pepper. Cook slowly for 2 to 3 hours or until gravy is thick and beans are tender.
3. Salt to taste.
4. Serve over fluffy white rice.