Year of the Bean

Adapted from the wonderful book Cooking Up a Storm, this recipe is a very straightforward and satisfying bean.

Ingredients

• 500g Genesee Valley Bean Co. Light Red Kidney Beans
• 350g fresh ham hock
• 1 onion, chopped
• 1 red bell pepper, chopped
• 4 cloves garlic, minced
• 1 bay leaf
• 1 tsp. smoked paprika
• 1 tsp. Creole seasoning
• 2 tsp. salt
• Bacon fat or vegetable oil

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Procedure

1. Soak beans overnight in a large bowl with 3″ water covering; in the morning drain the water, rinse, and set beans aside.
2. Heat fat to medium in Dutch oven; brown ham hock, rendering its fat, several minutes every side, and then set aside
3. Add the onion, pepper, and garlic, and sauté until soft
4. Add beans and return meat to pot; cover with 8-10 cups water, enough to cover everything by several inches
5. Bring to a boil, and then add bay leaf and paprika and reduce to simmer and cook on a gentle simmer, uncovered, for about 2 hours or until beans are soft, adding water as needed while cooking
6. Towards the end of cooking, mash some beans with a spoon against the side of the pot; add salt and creole seasoning only when beans have softened