New Orleans Red Beans

• 1 pkg. red kidney beans
• 1 ham hock with some ham on it
• 1 large onion, chopped
• 1 rib celery, chopped
• garlic (optional)
• 1 bay leaf
• 1 Tbsp. Worcestershire
• salt to taste
• 1/2 tsp. cayenne
• dash of pepper sauce
• 1 lb. smoked link sausage

1. Wash and soak beans overnight or from 4 to 6 hours.
2. Pour off water and refill pot with water, allowing plenty of room to simmer. Add ham bone and ham and all other ingredients.
3. Simmer 1 1/2 to 3 hours or until creamy (water may added if necessary).
4. Large sausage, sliced in 1-inch lengths may be added the last hour. (Should be thick and creamy.)
5. Serve over fluffy rice.
6. This is a typical New Orleans lunch dish.
7. Leftover beans may be frozen for future use.

red kidney beans, ham hock, onion, celery, garlic, bay leaf, worcestershire, salt, cayenne, pepper sauce, sausage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=262493 (may not work)