1. In a medium saucepan on high heat, add beans, ham, and water to cover over. Bring to
a boil and add garlic, bay leaf and lower to simmer for about 45-50 minutes until beans are tender when pierced with a fork.
2. Remove ham hock, let cool, pull apart meat with a fork, set aside and discard bones. Drain beans, reserve hot liquid, set aside. Dice eggs, set aside in a small bowl.
3. Heat a medium skillet with 2 tbsp of oil over medium-high heat, add okras and sauté for approximately 10-15 minutes to reduce the gelatinous texture. Set aside.
4. In a 3-quart (3 L) pot, heat ghee or oil over medium-high heat. Add onion, garlic and cook 1 minute. Add paste and cook for 1 minute while stirring.
5. Increase heat to high. Add rice, salt, and toast for 2 minutes while stirring.
6. Add okra, beans, pulled ham, thyme, and reserved bean liquid to cover by 1- inch, add additional hot water if necessary.
7. Reduce heat to the lowest setting. Cook rice, covered, for 15-20 minutes or until water evaporates. Fluff with a fork, transfer to a large serving bowl top with eggs and garnish with hot sauce and parsley.
Recipe courtesy of: Chef Raquel Fox (islandgurlfoods.com)
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