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Ingredients

How to make it

  • Pick through beans to remove any rocks. Wash beans and cover with water in a large pot. Add onion, bell pepper, ham hocks, and garlic.
  • Cook on low heat until done (about 2 to 3 hours depending upon how soupy you like your beans).
  • Remove hocks; allow to cool. Remove meat from hocks and return meat to bean mixture. Add salt, pepper, liquid smoke and butter; heat through. Serve over rice.

Reviews & Comments 6

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  • Good4U 4 years ago
    Review in IMI by Pointsevenout
    Red Beans And Rice
    Was this review helpful? Yes Flag
    " It was excellent "
    lilliancooks ate it and said...
    Oh by the way...since I used canned beans, I only needed to use about 5 cups of water. Just enough to cover all the ingredients in the pot!
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    " It was excellent "
    lilliancooks ate it and said...
    This was VERY good!!! I made it as written except I used canned kidney beans instead of dry beans...much easier that way! And I used a red bell pepper instead of green. I also did as Pointsevenout did...I sauteed the veggies in the butter. I used a smoked pork butt ham that was leftover from Easter dinner! This dish had lots of flavor and plenty of broth which I love! I will definitely make this again!
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    " It was excellent "
    lilliancooks ate it and said...
    This sounds like something I would love!
    Was this review helpful? Yes Flag
    " It was good "
    pointsevenout ate it and said...
    Made you a picture.
    Doubled the recipe. Turned out well.
    Did not double the onion, and sauted the onion with the garlic in butter, to save the noses of my close friends.
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  • pintobean 11 years ago
    I'm ready to sopp up the juice with that bread now!!!
    Bean
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