• 1 pound Camellia red beans, soak overnite, drain the water and discard
  • 1 hamhock Simmer in 2 quarts of water until tender, about two hours
  • 1 large yellow onion, medium chop
  • 6-8 cloves garlic, sieved in a garlic press
  • 1 medum green bell pepper, medium chop
  • ¼ cup fresh parsley
  • 1 tablespoon thyme
  • 2 bay leaves, barely crushed
  • salt and pepper


Soak the beans overnight, drain the water and discard. Simmer ham hock in two quarts of water until tender (about two hours).Reserve the meat and the broth. Saute in a large dutch oven the holy quartet: onion, garlic, bell pepper and parsley. Then add the drained beans, ham and broth and enough low sodium chicken brother to cover if need be. ( I actually left out the meat but don't tell Lisa.) Add thyme and bay leaves freshly ground pepper. Bring to a boil and then a lively simmer. Stir often, if too thick or sticking to the bottom, add broth. Do this for about 30 minutes. Then turnthe fire down to a slow simmer and cook about another hour or so. To thicken, remove about 3/4 cup of beans and liquid and mash to a paste. Put this mixture back into the bean pot.

Serve with rice--preferably basmati. Garnish with persillage (finely minced parsley and green pepper.) Add hot sauce if you like it.

Some folks add sausage to their beans. We always had a meat on the side: pork chops, hot sausage or pan-fried steak were often on the plate. French bread and butter are required, too.

Traditionally we had red beans and rice every Monday even if we didn't have ham on Sunday.


Lisa Fuller