Red Beans and Rice

Ok so I know there have got to be many more cajun versions of this out there - but doctor up as you like!!

1lb dried red beans or kidney beans

1 large ham hock from left over ham or sausage.

2 T. margarine or ham fat.

1 large onion finely chopped

1 garlic clove finely minced

1 teaspoon salt

¼ teaspoon red pepper

1 small piece bay leaf

½ teaspoon oregano

2 large ripe tomatoes or canned whole tomatoes

1 T. sugar

Pick and wash red beans. In a large sauce pan boil 1 ½ quarts of water. Drop in the beans, boil 1 min. Set aside until they cool. Cook onion in butter (or ham fat) until tender. Add to beans with garlic, ham hock, tomatoes, bay leaf, salt and pepper. Cook on high heat until hot then reduce to simmer until tender, about 2 ½ to 3 hours.

Take ham hock and cut meat away from the bone. Add to pot of beans and add oregano. Discard the bone.

Serve in soup plates with rice. Garnish with chopped scallions (optional). If using sausage don’t cook any longer than 1 hour.