louis armstrong’s ham hocks and red beans

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

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.

One comment on “louis armstrong’s ham hocks and red beans

  1. Rufus Mercadante on

    Howdy just wanted to give you a quick heads up and let you know a few of the pictures aren’t loading correctly. I’m not sure why but I think its a linking issue. I’ve tried it in two different internet browsers and both show the same results.

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