Glen's Red Beans and Rice

Glen, California is an agriculture area right on the Sacramento River, a good site for pheasant hunting in the winter. Plenty of birds but plenty of cold raining days also. The area grows millet, sorghum, rice and beans. Local farmers often eat simple; many eat the food they grow. Mark’s wife would fix this for us after a cold day on the levees. This is one of those dishes, probably tra- ditionally from the Old South that is simple but delicious. I ate it many cold winter afternoons while consoling myself to the fact that in 8 years pheasant hunting, the only bird I ever shot was with a camera equipped with a telephoto lens.

2 cups premium long grain white Rice.
1 pound (or so) of dried red beans,
3 Small or two large smoked ham hocks (have butcher cut these up in quarters) 10 dried bay leaves
1⁄2 ~ 1 whole tablespoon crushed red pepper
Black pepper
Beef stock granules in lieu of salt (added only if needed to correct the seasoning) Garnish with Italian Parsley

Add ingredients in a large pot covered with cold water. Cover the first hour of cooking. Cook on low 4-5 hours until meat falls apart and beans are tender. Add water as necessary, but we want a minimum of water when we are done. We will allow the stock to reduce down the last hour.

Preheat oven to 350 F.

Bring to a boil 3 1/2 cup of unsalted water in an oven safe pot equipped with a tight fitting lid. (If lid does not fit tightly enough, use tin foil as a gasket.) Add rice, cover with a lid. Bring back up to a boil on high heat on the stove top. When the pot boils, place covered pot of rice in a 350F oven for 45 minutes. Don’t peek the first 45 minutes. (Could be left 10-15 minutes longer if needed.)

Correct seasoning of the beans with beef stock granules if more salt is needed. Ladle beans over a serving of jasmine white rice. Garnish with chopped parsley or chives. Butter two slices of brown country bread. Serve atop rice plate on presentation.