1 whole ham hock
2 lg. onions, chopped
1 pkg. lg. red kidney beans
1 bay leaf
1/4 c. bacon drippings
1 tbsp. flour
4 c. cooked rice
Salt and pepper

Put ham hock and beans in large pot; cover with water. Season with salt and peppers and bay leaf. Cover over low fire 4 to 5 hours or until meat falls off bone and beans are done. Saute onions in bacon drippings. Add flour; add this mixture to bean pot and cook until mixture thickens. Takes about 1 hour. Salt and pepper to taste. Serve over rice. Serves 8-10.