Ben'S Red Beans And Rice

• 24 oz. dried kidney beans
• 1/2 lb. salt pork
• 3 c. chopped onion
• 1 c. chopped green onion
• 1 c. chopped fresh parsley
• 2 ribs celery, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 lb. smoked sausage, cut into 1/4-inch slices
• 1 bay leaf
• 1 tsp. ground cumin
• 1 tsp. black pepper
• 1/4 tsp. red cayenne pepper
• dash of sweet basil
• dash of ground thyme
• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. sugar
• salt to taste
• Tabasco sauce to taste

1. Sort and wash beans; place in container.
2. Cover with water 2 inches above beans; let soak overnight.
3. Fry salt pork in Dutch oven.
4. Add onions, parsley, celery, garlic and bell pepper and saute until tender.
5. Add beans and liquid in which they were soaked.
6. Add other ingredients except sausage.
7. Simmer 1 hour. Remove salt pork.
8. Add sausage and simmer 1 more hour.
9. Serves on bed of hot, cooked rice.
10. Makes about 4 quarts.

kidney beans, salt pork, onion, green onion, parsley, celery, garlic, bell pepper, sausage, bay leaf, ground cumin, black pepper, red cayenne pepper, sweet basil, thyme, worcestershire sauce, sugar, salt, tabasco sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=865163 (may not work)