1 lb. dry kidney beans
1 med. onion and green pepper, chopped fine
2 cloves garlic
1 tbsp. oil
1 ham hock
1 bay leaf
Salt and pepper to taste

Cover dry beans with water in Dutch oven. Bring to boil for 10 minutes, then let soak about 1 hour. Or soak overnight. Drain. In small pan saute onion, green pepper and garlic until tender. Add to Dutch oven with kidney beans covered with water along with ham hock and bay leaf. Bring to boil, reduce heat, cover and simmer. Add water if needed until beans are tender. Remove ham hock, cut meat from bone and return to beans. Serve over rice and top with taco sauce or salsa. Good with corn bread or garlic toast.