Louis Armstrong's Ham Hocks and Red Beans
- 1 pound dried red beans water
- 1 pound ham hock
- 1 bay leaf
- 1 pod red
- Salt and pepper to taste
- 1 onion, diced
- 1 pod garlic, minced
- Wash beans and soak two to three hours or overnight if preferred.
- When ready to cook, drain off water and put beans in large pot with two quarts
cold water. Let water heat thoroughly, then add ham hocks, herbs, onion and garlic.
Cook slowly but steadily at least two hours or until tender enough to mash easily.
- When done, place in a dish and lay ham hocks on top.
- May be served with rice.
Source: A Date with a Dish, a Cookbook of American Negro Recipes by
Freda DeKnight, New York: Hermitage Press, Inc, 1948