New Orleans Red Beans & Rice

• 2 1/2 lbs red beans, dried
• 2 onions, chopped (big uns)
• 4 celery ribs, chopped
• 6 bay leaves
• 24 drops Tabasco sauce (other hot sauce OK)
• 1 tablespoon italian seasoning
• 1 teaspoon italian seasoning
• 1 tablespoon creole seasoning
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Worcestershire sauce
• 2 teaspoons soy sauce
• 2 teaspoons Kitchen Bouquet
• 20 cups water
• 2 -3 lbs ham, cut up
• 2 -3 lbs sausage, regular (not hot, not mildly hot)

1. In a very large mixing bowl (or a 12-quart non-reactive pot, or two 6- to 8-quart pots), combine all ingredients except ham and sausage. Cover and refrigerate for 24 hours.
2. When ready to cook, place all in a pot with the ham and sausage. Bring to a boil, then lower heat, cover, and strongly simmer (preferably without skimming), for 1 hour; stir as needed to keep beans from sticking.
3. Reduce heat and slowly simmer, covered, between 2 and 4 hours, or until mixture is very thick and beans are tender. During the slow-simmering process, stir frequently, especially toward end of cooking time, adding more water to pot only if dish seems too dry.
4. About 1 hour before done, periodically mash some of the beans with a potato masher, scraping pan bottom clean after each mashing; try to mash about 40 percent of the beans.
5. Serve immediately over rice or, preferably, let beans cool and refrigerate overnight. Reheat for serving.

red beans, onions, celery, bay leaves, tabasco sauce, italian seasoning, italian seasoning, creole seasoning, onion powder, garlic, worcestershire sauce, worcestershire sauce, soy sauce, kitchen, water, ham, sausage

Taken from www.food.com/recipe/new-orleans-red-beans-rice-368648 (may not work)