Red Beans and Rice

• 1 lb dry red kidney beans
• 1 cup chopped green bell pepper
• 1 cup chopped celery
• 1 cup chopped onion
• 2 -3 bay leaves
• 1 tablespoon crushed garlic
• 12 cup cubed cooked ham (optional)
• 12 lb sliced Polish kielbasa or 12 lb sausage
• 1 cup Worcestershire sauce
• 1 cup butter
• 1 tablespoon texas pete's hot sauce
• salt and pepper, to taste

1. Soak dry beans overnight in water, at least 1 inch above the beans, in a large stock pot.
2. Rinse, drain and return to large stock pot.
3. Add bell pepper, celery, onion, bay leaves, crushed garlic, cooked ham (if using) and polish kielbasa.
4. Fill pot with water, well above the level of the ingredients.
5. Bring to a slow boil and then simmer for 2 hours, uncovered.
6. Add worcestershire sauce, butter, Tabasco and salt and pepper.
7. I usually start with a few dashes of tabasco and let it simmer for 15 minutes, taste, and adjust to taste.
8. It should simmer for at least an hour.
9. Serve over rice.
10. Can add more or less hot sauce, depending on how spicey you like it.

beans, green bell pepper, celery, onion, bay leaves, garlic, ham, kielbasa, worcestershire sauce, butter, salt

Taken from www.food.com/recipe/red-beans-and-rice-442039 (may not work)