Evoyn's Red Beans and Rice

Pick beans and cover with water. Soak overnight.

Drain beans. Place in soup pot with ham hocks, onions, celery and bell pepper.

Cold water. Cover and bring beans to a

Then turn down heat to a simmer. Let beans simmer 2 1/2 to hours over low heat, adding more water if necessary, to keep sticking.

Remove ham hocks, onions, celery and bell peppers. Remove some beans from the pot and mash them. Return mashed beans to pot and stir.

(If more beans to be mashed to achieve desired consistency, do so.) Serve hot over cooked rice.

Serves 8.