Red Beans and Rice

• 1 lb dried red kidney beans
• 2 quarts cold water
• 1 meaty ham bone or 1 slice raw ham, cubed (thick slice)
• 12 lb hot sausage, sliced thick (I use pepperoni)
• 1 bunch scallion, including green tops
• 1 green pepper
• 2 stalks celery
• 3 medium onions
• 18 teaspoon thyme
• 4 bay leaves
• hot pepper sauce (I use Louisiana or Franks)
• salt and pepper, to taste
• cooked white rice

1. Rinse kidney beans twice.
2. Put in large heavy pot (at least 3qt size).
3. Add water, ham, and sausage.
4. Set uncovered on burner at medium heat.
5. Chop and add scallions, green peppers, celery, and onions.
6. Add thyme and bay leaves.
7. When mixture boils, reduce heat and cover.
8. Stir every 20-30 minutes for three hours.
9. Then, with wooden spoon, mash about 1/4 of beans against side of pot.
10. If they don't mash easily try again in about a half an hour.
11. Fort minutes after mashing beans, taste and season with hot pepper sauce.
12. Don't use too much-- supposed to be a subtle flavor.
13. Cook another half hour while preparing rice.
14. Ladle beans and sauce over rice (the vegetables should have pretty much cooked away and the mashed beans thicken the sauce to a creamy consistency).
15. It is even better the next day.

beans, cold water, ham bone, hot sausage, scallion, green pepper, stalks celery, onions, thyme, bay leaves, pepper, salt, white rice

Taken from www.food.com/recipe/red-beans-and-rice-100246 (may not work)