1 lb. sm. ham hocks
1 bay leaf
1 red pepper pod; optional
Salt and pepper to taste
1 lb. dried red beans
1 onion, minced
1 garlic clove, minced
2 qts. cold water

Wash and soak beans 2-3 hours, or overnight, if preferred. When ready to cook, drain off water and put beans in large pot with two quart cold water. Let water heat thoroughly, then add ham hocks, herbs, and onion. Cook slowly but steadily at least 2 hours or until tender. Serve with rice, green salad and corn bread.