Red beans & rice with ham hocks & kielbas

Ingredients

Quantity		Ingredient
1	pounds	Red kidney beans
		Water
6		Ham hock
14	cups	Water
2½	cup	Celery
2	cups	Onion
2	cups	Green bell pepper
5	eaches	Bay leaf
2	teaspoons	White pepper
2	teaspoons	Dried thyme
1½	teaspoon	Garlic powder
1½	teaspoon	Dried oregano
1	teaspoon	Cayenne pepper
½	teaspoon	Black pepper
1	tablespoon	Tabasco sauce
1	pounds	Kielbasa

Directions

Cover the beans with water 2 inches above the beans. Let stand overnight. Drain before using. Place the ham hocks, 10 cups of water, the celery, onions and bell pepper, bay leaves and seasoning in a 5½ qt saucepan. Cover and bring to a boil. Reduce the heat and simmer until meat is tender, about 1 hour. Remove the ham hocks and set aside.

Add drained beans and 4 cups of water to the pan: bring to a boil reduce the heat, and simmer 1 hour, stirring occasionally. Stir in kielbas aand simmer until the beans start to break up 30 min to 1 ½ hour: scrape bottom of the pan often. Add ham hocks , stir, cook 10 minutes more. If the bean start to stick remove from pan without scraping the bottom of the pan. To serve, mound ¾ cup of rice, place ham hock on one end, cover and surround with beans and kielbasa. Walt Original

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