Beans are an excellent source of vitamins and minerals and are an excellent way to feed your family cheaply.
This recipe in particular is/was a Monday dinner staple in the South using the leftover ham bone from Sunday dinner.
Red Beans and Rice Recipe
Ingredients: 6 cups water, 1 pound dried red kidney beans, 4 tablespoons butter or olive oil, 1 cup chopped green onions, 1/2 cup chopped onion, 1 teaspoon chopped garlic, ham bone or 2 smoked ham hocks, 1 teaspoon salt, 1/2 teaspoon pepper, and 8 cups cooked long-grain rice.
Directions: Bring water to boil in heavy saucepan. Pour in the beans and boil uncovered for two minutes. Turn off the heat and let beans soak for an hour. Drain the beans saving the soaking water. Make sure there's four cups of soaking water and if not, add water as necessary. Set beans and water aside.
Melt butter or heat oil in heavy casserole over medium heat. Add 1/2 cup scallions, onions, and garlic. Stir and cook for 5 minutes until onions are translucent. Stir in the beans and soaking water, ham bone or hocks, salt, and pepper. Bring mixture to boil, then reduce heat and simmer partially uncovered for 3 hours or until beans are soft. You'll want to check on the pot every now and again to make sure there's enough water . If the beans are dry, you can add water up to one cup of water.
When beans are soft, you'll want to pull the ham bone or hocks out and place on a cutting board. Peel the meat away from the bone, throw away any fat and cut up the meat and transfer back to the cooked bean mixture. Salt and pepper the beans to taste.
To serve, place rice in bowls and pour beans over rice. Sprinkle green onions over bean mixture.