1 pound (2 cups) Light Red Kidney Beans, soaked
1 tablespoon vegetable oil
2 green onions, chopped
1/2 cup white or yellow onion, chopped
1/4 cup celery leaves, chopped
2 garlic cloves, minced
5 cups water
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Tobasco sauce
1 pound ham shank, cut into 3 or 4 pieces
3 cups uncooked rice
1/2 cup green onions, chopped, for garnish
Drain beans; discard water. Place oil in 4-quart pot and heat. Add 2 green onions, white or yellow onion, celery leaves, and garlic. Sauté until onion is tender but not browned. Add beans, water salt, pepper, and Tobasco sauce. Stir well. Bury Ham shank pieces in beans. Bring to a boil; reduce heat. Cover and simmer until beans are tender, 1 to 1-1/2 hours.
Cook rice with water and salt according to package directions. Remove ham shank pieces. Cut meat from bones and discard bones. Dice meat and add to beans. Serve beans over hot rice. Top each serving with a generous sprinkling of green onion.
Servings per recipe: 4 to 6
The Michigan Bean Commission publishes several cookbooks. Find out how to get our essential guides to cooking with beans.