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Spicy Red Beans and Rice

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.


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