Chef Buster Holmes' Red Beans and Rice

Main Course

Serves 6

Recipe courtesy of Chef Buster Holmes, Chez Helene, New Orleans, LA

Ingredients:

1 lb red beans
1 lb Smoked ham hock
1 onion, chopped
1/2 green bell pepper, chopped
salt and pepper and Creole seasoning to taste
2 cloves garlic
1/2 stick butter

Chef Buster Holmes' Red Beans and Rice

Method:

Pick through beans and remove any rocks. Wash beans and cover with water by a good three inches. Let soak overnight (adding more water to keep the beans covered), rinse, change the water and add onion, bell pepper, ham hock and garlic.
Cook on slow fire, in a heavy bottomed 6 qt. pot until done (about 2 hours). Add salt, pepper, and butter and cook 5 minutes.
Serve over rice with Louisiana hot sauce, French bread and butter.