Louis Armstrong's Ham Hocks & Red Beans

Prep Time: 3 Hours
Yields 6 Servings

Comment:
Many people associate Louis Armstrong with red beans and rice because of his signature sign-off, “Red Beans and Ricely Yours…” This recipe, attributed to Armstrong in Freda DeKnight’s 1948 cookbook, A Date with a Dish, a Cookbook of American Negro Recipes, may explain why he was so attached to the dish. Ol’ Satchmo’s red beans were slow-simmered and flavored with ham hocks.

Ingredients:
1 pound dried red beans
1 pound ham hocks
1 bay leaf
1 pod red pepper
salt and pepper to taste
1 onion, diced
1 clove garlic, minced

Method:
Wash beans and soak in water two to three hours or overnight. Drain off water and place beans in a large pot with 2 quarts of cold water. Heat thoroughly then add ham hocks, herbs, onion and garlic. Cook at a slow simmer at least two hours or until tender enough to mash easily. Serve over rice with ham hocks on top.