- (Use 2-quart pot with cover)
- 1 pound Kidney Beans
- ½ pound Salt Pork (strip of lean, strip of fat) (Slab Bacon may be used if preferred)
- 1 small can of tomato sauce (if desired)
- 6 small Ham Hocks or 1 smoked Pork Butt
- 2 onions, diced
- ¼ green (bell) pepper
- 5 tiny or 2 medium dried peppers
- 1 clove garlic, chopped
- Salt to taste
- 2 cups white rice
- 2 cups water
- 1 teaspoon of salt
- 1 pot with cover
Wash beans thoroughly, then soak overnight in cold water. Be sure to cover beans. To cook, pour water off beans, add fresh water to cover. Add salt pork or bacon, let come to a boil over full flame in covered pot. Turn flame down to slightly higher than low and let cook 1½ hours. Add diced onions, bell pepper, garlic, dried peppers and salt. Cook 3 hours. Add tomato sauce, cook 1½ hours more, adding water whenever necessary. Beans and meat should always be just covered with water ( juice), never dry. This serves 6 or more persons.
To prepare with Ham Hocks or Pork Butts..... Wash meat, add water to cover and let come to a boil in covered pot over medium flame. Cook 1½ hours. Then add beans (pour water off), add rest of ingredients to meat. Cook 4½ hours.
Add water when necessary.
For non pork eaters, chicken fat may be used instead of salt pork. Corned beef or beef tongue may be used instead of ham hocks or butts.
Wash rice thoroughly, have water and salt come to a boil. Add rice to boiling water. Cook until rice swells and water is almost evaporated. Cover and turn flame down low. Cook until rice is grainy. To insure grainy rice, always use 1½ cups water to 1 cup of rice.....
On dinner plate—Rice then beans, either over rice or beside rice as preferred.
Twenty minutes later—Bisma Rex [an antacid] and Swiss Kriss [an herbal laxative].