Courtesy of Jennifer 12/14/14.
Serves 12 or more
¾ gallon cool water
1-1/2 lbs Ham Hocks
2 Bay Leaves
1/8 tsp Tabasco
2 Green Peppers, diced
2 Lg Yellow Onions, diced
4 stalks Celery, diced
½ clove Garlic, minced
2 Tbs Olive Oil
Salt & Pepper
6 Tbs Diced Red Onion
6 Tbs Cooked Rice
6-12 tsp Cider or Red Wine Vinegar
Rinse beans and soak in water overnight.
Cook beans in the water in a 1-1/2 – 2 gallon pot.
Add Ham hocks, bay leaves and tobacco. Do not add salt.
Cover and simmer until beans are tender (3-8 hrs). Add water, as needed.
When beans are about ¾ cooked, saute green peppers, yellow onions, celery, carrots and garlic in olive oil until barely soft. Add to beans. Finish cooking. Add Salt and Pepper.
When ready to serve, add ½ Tbs diced Red Onion, ½ Tbs cooked Rice and ½ - 1 Tbs of vinegar to each serving.