South Texas Red Beans And Rice

• 1 lb. dried red beans
• 1 meaty ham bone
• 1/4 lb. salt pork
• 2 qt. water
• 1 (10 oz.) can whole tomatoes and green chiles (undrained), chopped
• 1 c. chopped onion
• 1/4 c. chopped celery
• 2 cloves garlic, minced
• 2 bay leaves
• 1/4 tsp. dried basil
• 1/4 tsp. dried thyme
• 1/4 tsp. pepper
• 1/8 tsp. Creole seasoning
• 1/4 lb. smoked sausage, sliced
• hot cooked rice

1. Sort and wash beans; place in a large Dutch oven.
2. Cover with water 2 inches above beans; let soak 8 hours.
3. Drain.
4. Add ham bone, salt pork and 2 quarts water.
5. Bring to a boil; cover, reduce heat and simmer 1 hour.
6. Remove and discard ham bone and salt pork.
7. Add tomatoes and next 8 ingredients; stir well.
8. Bring to a boil; cover, reduce heat and simmer 1 hour, stirring occasionally.
9. Add sausage and simmer, uncovered, an additional hour, stirring occasionally.
10. Remove and discard bay leaves. Serve over rice.
11. Yield:
12. 10 to 12 servings.

red beans, ham bone, salt pork, water, tomatoes, onion, celery, garlic, bay leaves, dried basil, thyme, pepper, creole seasoning, sausage, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=572159 (may not work)