Creamy Louisiana Red Beans

Wash and pick over red beans, then soak overnight or 6 to 8 hours in enough water to cover.

Then drain beans and place in a large pot or pressure cooker.

Melt fat or drippings in skillet. Add minced onion and sauté until golden brown.

Add to red beans along with 5 cups water, seasonings and ham hock.

We always add the salt after beans have cooked for a while, tasting to see how much the ham bone has salted it before putting in any additional salt.

Cover and cook slowly for 3 1/2 to 4 hours or until tender and creamy.