New Orleans Red Beans And Rice

• 1 lb. dried kidney beans
• 1 large onion, chopped
• 2 ribs celery, chopped
• 1/2 medium size green pepper, chopped
• 2 or 3 large cloves garlic, minced
• 2 or 3 ham hocks or 1/2 lb. seasoning ham, salt pork or sausage
• 2 bay leaves
• 2 Tbsp. Worcestershire sauce
• salt and pepper to taste
• Tabasco sauce (optional)

1. Rinse beans in cold water. Fill 5-quart Dutch oven with more water and add all of the ingredients. Bring to a boil.
2. Reduce heat to a simmer. Cook slowly, stirring occasionally to avoid sticking, for 2 or 3 hours or until beans are very tender.
3. Remove 2 cups of the beans with slotted spoon and mash thoroughly. Return to pot and stir to thicken gravy. Adjust salt, pepper and water (if dry).
4. Serve over steamed rice.

kidney beans, onion, celery, green pepper, garlic, ham hocks, bay leaves, worcestershire sauce, salt, tabasco sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=226690 (may not work)