Louis Armstrong’s Ham Hocks and Red Beans

 

Serves 6.

1 pound dried red beans water
1 pound ham hock
1 bay leaf
1 pod red pepper
Salt and pepper to taste
1 onion, diced
1 pod garlic, minced

Wash beans and soak two to three hours or overnight if preferred.

When ready to cook, drain off water and put beans in large pot with two quarts cold water. Let water heat thoroughly, then add ham hocks, herbs, onion and garlic. Cook slowly but steadily at least two hours or until tender enough to mash easily.

When done, place in a dish and lay ham hocks on top. May be served with rice.

I propose serving it for your Super Bowl gathering, or barring that, then for the “Big Game.” Doesn’t it look good?

Shacked kebab

Products

• pork -750 g.
• oil -100 g.
• onion -4ct
• peppers -5ct./hot peppers
• black pepper
• parsley
• Salt

Preparation

The meat, cut into small pieces, put in a saucepan and stew in butter to half-done. Then add finely chopped onions, hot peppers, black pepper, salt.
Everything is simmering, until the onion is done, as from time to time the pot is shakes instead steer when you close the lid.
The finished kebabs are served, sprinkled with chopped parsley over rice or mashed potatoes.