INGREDIENTS

1 pound dried red beans or kidney beans
1 large hamhock from left over ham, or sausage
2 tablespoons margarine or ham fat
1 large onion, finely chopped
1 or 2 clove garlic, finely minced
1 teaspoon salt
1/4 teaspoon red pepper
1 small piece bay leaf
1/2 teaspoon oregano powder
2 large ripe tomatoes or canned whole tomatoes

INSTRUCTIONS

Pick and wash red beans.
In a large sauce pan boil 1-1/2 quarts water, drop in the beans, boil 1 minute. Set aside until they cool.
Cook onion in fat until tender. Add to beans, with garlic, hamhock, tomatoes, bayleaf, salt, and pepper. Cook over high heat, then reduce to simmer until tender, about 2-1/2 to 3 hours.
Take out hamhock, cut meat away from bone and add to pot of beans. Add oregano. Discard the bone.
Serve in soup plates over rice. Chopped scallions over this is delicious.
COOKING TIP: If using sausage, do not cook them longer than 1 hour. If there are left over beans, chill in individual servings and freeze.

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