Irene's Cafe Dining

747 E Olive Ave · Fresno, California 93728
Phone ( 559 ) 237 - 9919

Irene's Recipes

RED BEANS & RICE WITH HAM HOCKS AND HOT LINKS
This is a great winter meal. Serve it with a crisp green salad.

1 Pound dry red kidney beans
Water to cover the bean
1 Large ham hock (3- 4 pounds)
10 Cups of water, in all
2 ½ Ccups diced celery
2 Cups diced onions
2 Cups diced green pepper
5 Bay leaves (fresh if possible)
2 Teaspoons white pepper
2 Teaspoons dried thyme
1½ Teaspoons garlic powder
1½ Teaspoons dried oregano leaves
1 Teaspoon cayenne
½ Teaspoon black pepper
1 Tablespoon Tabasco sauce
2 Pounds of hot links cut in ¾ inch pieces
2 Pounds of diced ham

Cover the beans with water 2 inches above beans. Let stand over night.
Drain just before using. Place beans , water, ham hock, celery, onions,
green pepper, and all spices into cooking pot. Simmer until beans start
to break apart. About 2 hours. Add sausage and ham and simmer another
15 to 20 minutes. Remove any bones you might have from the ham hocks,
and cut the meat from ham hocks in bite size pieces.

To serve, for each serving mound ¾ cup of steamed rice in the middle of
a large serving plate of red beans. Garnish with green onions.

TIPS FOR THIS RECIPE
MAKE SURE TO STIR BEANS OFTEN WHILE COOKING.
THEY WILL STICK TO BOTTOM OF THE PAN IF YOU’RE NOT CAREFUL.
IF THEY DO STICK, TRANSFER TO ANOTHER PAN AS SOON AS POSSIBLE.
NEVER SCRAPE BOTTOM OF PAN IF THEY SHOULD SCORCH ! ! !