Red Beans And Rice

• 1 bag red kidney beans
• 1 ham bone
• 1 large red onion
• 1/2 pod garlic
• 4 celery limbs
• 1 1/2 Tbsp. salt
• 1/2 bell pepper
• 2 tsp. pepper
• 2 tsp. dried leaf oregano
• 1 tsp. basil
• 1 Tbsp. liquid crab boil
• dash of Tabasco
• dash of Worcestershire
• 1 small can tomato sauce
• 3 bay leaves
• 1/4 c. parsley
• summer sausage (you can determine how much you want to use)

1. Presoak beans overnight.
2. Chop the following in a food processor:
3. onion, garlic, bell pepper and celery.
4. Cook the beans and ham bone together.
5. (I buy my bone at a honey baked ham store.)
6. When you start cooking the beans, add the onion, bell pepper, garlic, celery, salt, pepper, oregano, basil, crab boil, Tabasco, Worcestershire, bay leaves, tomato sauce and parsley. Bring to a boil; turn down and cook for 2 to 3 hours until beans are soft.
7. Taste for salt and pepper.
8. Take out a cup of beans; mash them and put them back in.
9. Cut sausage in 1-inch pieces; add to beans the last 45 minutes of cooking time.
10. Serve over rice. This is great served with corn muffins.

red kidney beans, ham bone, red onion, garlic, celery, salt, bell pepper, pepper, dried leaf oregano, basil, liquid crab boil, worcestershire, tomato sauce, bay leaves, parsley, summer sausage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=799969 (may not work)