1 lb. red beans
1 tbsp. bacon drippings
1 ham hock
2 lg. onions, chopped
2 cloves garlic, minced
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. crushed red pepper
4 c. water

Wash beans. Soak in water to cover, overnight. Drain. Heat drippings in 4 quart pressure pan over medium heat. Add ham hock. Saute 10 minutes to render more drippings. Remove hock; stir in onions and garlic, saute 5 minutes. Add beans, seasonings, water and ham hock. Bring to a boil.

Place cover on cooker (follow manufacturer's directions). Cook at 15 pounds pressure for 1 1/2 hours. Bring pressure down, remove cover and hock and stir. For creamier beans increase cooking time to 2 hours.

If pressure cooker is not used, cover and cook over low heat for 6 hours. Stir and mash frequently during last 2 hours of cooking. Serve with cooked, hot rice. Serves 6.