Ingredients
1 lb dry red kidney beans
water to cover beans
1/2 - 1 cup chopped cooked ham
16 cups water in all
2 1/2 cups finely chopped celery
2 cups finely chopped onions
2 cups finely chopped bell peppers
5 bay leaves
2 tsp white pepper
2 tsp dried thyme
1 1/2 tsp garlic powder
1 1/2 tsp oregano
1 tsp cayenne
1/2 tsp black pepper
2 tsp salt
1 Tbsp Tabasco
1 lb andouille or smoked sausage
4 1/2 cups hot cooked rice
Preparation
Cover beans with water at least 2 inches over beans. Soak overnight and drain. Saute the ham in a small amount of olive oil until crispy. Add the onions, celery and bell pepper and saute until wilted, but not brown. Add the seasonings and saute about 5 minutes. Add the drained beans and water to the pan and bring to a boil. Simmer 2 - 3 hours until beans begin to lose their shape, adding the sausage after about an hour. Add additional water if beans begin to get too thick.
To serve, place about 2/3 cup rice on a place or bowl and cover with beans.
