Spicy Red Bean Soup

• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper freshly ground
• 2 each bay leaves crumbled
• 1 teaspoon cumin ground
• 1 pound red kidney beans dry
• 3 quarts water
• 1 1/4 pounds ham hock lean
• 1 tablespoon salt
• 1 1/2 cups celery chopped, cut into 1/2-inch pieces
• 2 cloves garlic minced
• 1/2 teaspoon red hot pepper sauce
• 3 tablespoons parsley leaves minced fresh

1. Place cayenne pepper, black pepper, bay leaves and cumin in center of 6-inch square of cheesecloth.
2. Pull edges together, making a ball of the spices.
3. Twist and tie with heavy thread.
4. Rinse beans and put them in large kettle with spice ball, water, ham hock, salt, celery, onion and garlic.
5. Heat to boiling, reduce heat and simmer covered for 3 to 4 hours or until beans are tender, stirring occasionally.
6. Just before serving, remove spice ball.
7. Stir in Tabasco and parsley.

cayenne pepper, black pepper, bay leaves, cumin ground, water, ham hock, salt, celery, garlic, red hot pepper sauce, parsley

Taken from recipeland.com/recipe/v/spicy-red-bean-soup-37092 (may not work)