Ingredients:
1 lb dry red kidney beans
Water to cover - 16 cups water
6 large ham hocks 3.5 to 4 lbs
2.5 cups fine chopped celery
2 cups fine chopped onions
2 cups fine chopped green peppers
5 bay leaves
2 tsp white pepper
2 tsp dry thyme leaves
1.5 tsp garlic powder
1.5 tsp dry oregano leaves
1 tsp cayenne pepper
1/2 tsp black pepper
1 tbsp Tabasco sauce
1 lb Andouille sausage - cut sausage into diagonally 3/4 inch pieces
4.5 cups hot basic rice (page 224)
Directions:
Cover beans with water 2 inches above beans.
Let stand over night,, drain before using.
Place ham hocks, 10 cups of water, celery, onions, bell peppers, bay leaves,
and
seasonings in 5.5 qt sauce pan.
Stir well.
Cover and bring to boil over high heat.
Reduce heat and simmer until meat is fork tender - about 1 hour
Stir occasionally.
Reduce heat.
Remove ham hocks and set aside.
Add drained beans and 4 cups of water to pan.
Bring to boil,
Reduce heat.
Simmer 30 minutes stirring occasionally
Add remaining 2 cups of water.
Simmer 30 minutes stirring often.
Stir in sausage.
Continue simmering until beans start breaking up about 35 minutes.
Scrapping pan bottom fairly often.
If beans start to scorch, do not stir. Remove from heat and change to
another pot
without scrapping scorched beans into mixture.
Add ham hocks, stir, and cook10 minutes more.
Serve immediately.
To Serve:
For each serving, mound 3/4 cup rice in middle of plate.
Place ham hock on one end and 2 pieces sausage on other end.
Spoon 1.25 cup beans around rice.
