New Orleans Red Beans

• 1 lb. dry red kidney beans
• 1 lb. ham, cut into 4 to 6 pieces
• 1 lb. smoked sausage, cut into 4 to 6 pieces
• 10 c. water
• 2 onions, chopped
• 3 toes garlic, chopped
• 2 ribs celery, chopped
• 1/8 c. fresh parsley, chopped
• 3 large bay leaves
• salt and pepper to taste

1. Rinse and sort beans; set aside.
2. Heat heavy 5-quart pot (medium-high heat).
3. Add ham; sear rapidly to brown both sides. Remove from pot.
4. Add sausage.
5. Keep heat adjusted so bottom of pot forms brown crust, but does not burn.
6. Remove sausage when brown on all sides.
7. Remove fat except for small film over crust.
8. Add onions, celery, garlic and parsley.
9. Stir and scrape bottom of pot to break up coagulated particles.
10. When onions are soft and brown, add water, beans, meat, bay leaves, salt and pepper.
11. Reduce heat and simmer covered 1 1/2 to 2 hours or until beans are tender. Return to medium-high heat and boil uncovered rapidly for 5 minutes or until beans start to break up.
12. With back of spoon, smash some beans against sides of pot and stir to thicken gravy.
13. Adjust seasoning and serve over steamed rice.
14. Serves 4 to 6.

dry red kidney beans, ham, sausage, water, onions, garlic, celery, fresh parsley, bay leaves, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1023718 (may not work)