Red Beans & Rice Wih Sausage & Ham

• 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

1. 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.
2. To serve, place about 2/3 cup rice on a place or bowl and cover with beans.

beans, water, ham, water, celery, onions, bell peppers, bay leaves, white pepper, thyme, garlic, oregano, cayenne, black pepper, salt, tabasco, andouille, rice

Taken from www.epicurious.com/recipes/member/views/red-beans-rice-wih-sausage-ham-51581851 (may not work)