Ingredients
- 1 smoked ham hock
- 2 cups red beans.
- 1 medium onion, coarsely chopped
- 1 green pepper coarsely chopped
- 1 celery rib coarsely chopped
- 1 clove garlic, coarsely chopped
- 12 black and white pepper corns (whole)
- 3 sage leaves (laurel)
- 1 tablespoon pimenton ahumado*
- 6 cups water
- 1 Spanish style chorizo (preferably semi-cured), sliced into ½ inch pieces
- 1/2 cup black coffee
- 1 1/2 cups bomba” rice
- 3 cups water
- pinch saffron
- 2 or 3 scallions roughly chopped
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