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    Grandma's Red Beans & Rice

    Submitted by Jimmy Sanders of Rosharon, Texas

    Jimmy Sanders is carrying on a tasty family tradition. "My grandmother was born and raised in Louisiana and she passed her cooking on to my mom and aunts. They are all great cooks," he says.


    • 1 yellow onion, diced
    • Black pepper to taste
    • Creole seasoning (He recommends Tony Chachere's)
    • 1 large bag of red kidney or pinto beans
    • Seasoning salt
    • Red pepper flakes
    • 1 four-pack of smoked ham hocks
    • Rice


    Fill a medium-sized pot with water just over halfway. Bring to a boil, add onion, black pepper, and 5 or 6 shakes of Creole seasoning. Add beans and 2 shakes of both seasoning salt and red pepper. Cover and cook for two hours. Beans will cook down two or three times, so watch and make sure you add enough water to keep beans covered. The last time you add water, add smoked ham hocks and 2 or 3 shakes of Creole seasoning. Cook for 30 more minutes. Prepare rice according to the package. Serve red beans covering rice with pieces of the smoked ham hock.

    Serves 10.