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- 1 pound dried red kidney beans
- 3 quarts water
- 1 medium onion, chopped
- 1 rib celery, sliced
- 4 cloves garlic, chopped
- 2 bay leaves
- 1 pound ham hock, beef stew meat, or beef brisket
- freshly ground black pepper to taste
- 1/4 teaspoon red pepper flakes or ground New Mexico chiles
- 1 teaspoon Tabasco sauce
- 3 Tablespoons distilled white vinegar
- 1 teaspoon salt (start with 1/2 teaspoon and add gradually until the beans are seasoned to your taste)
- 1/4 pound (1 stick) butter
View Full Recipe at In Erika's kitchen
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