PREPARATION:
Pick through the beans to
remove bad beans. Rinse the beans once and soak in water overnight.
Place beans, ham hocks, bay leaves, and garlic in a large pot and bring
to a boil over high heat with water to cover. Reduce heat to a simmer.
Sauté onions and celery in a small amount of butter or vegetable
oil, and then add to pot. Add Tomato sauce, tomato paste, vinegar, brown
sugar, smoked pork sausage, Worcestershire sauce, Tabasco sauce, WUN-DOE-MUS.
Simmer for 3 hours until beans are tender. Remove one cup of beans and
mash thoroughly. Add mashed beans back to the pot and continue cooking
at a simmer for 15 minutes. Remove the bay leaves before serving. Serve
over cooked long grain white rice.
NOTE: For extra flavor cook the long grain white rice in chicken stock
instead of water. Use 2 cups of chicken stock to each cup of rice.
This can be a vegetarian dish by holding out the meat then I like to
add 2 teaspoons of liquid smoke.
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