Louis Armstrong’s Ham Hocks and Red Beans
Source: A Date with a Dish, a Cookbook of American Negro Recipes by Freda DeKnight, New York: Hermitage Press, Inc, 1948
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.