1 lb. dry red kidney beans
10 cups water
3 Bay Leaves
5 good dashes Tabasco sauce
2 teaspoons Worcestershire sauce
1/4 tsp. ground black pepper
1 medium green bell pepper
1 medium yellow onion
1 rib celery
2 toes garlic
3 tablespoons white vinegar
12 oz. smoked sausage
12 oz. diced cooked ham or pickled pork
1 smoked ham hock
1 teaspoon salt (optional)
- Wash the bell pepper and celery. Peel the onion. Coarsely chop the vegetables into approx. 1/2 inch pieces. Peel and mince the garlic. Slice the sausage into approx. 1/4 inch round slices. Cut up the ham or pickle pork into approx. 1-inch chunks. Gather all other ingredients.
- Pick through the dry beans to remove any rocks or broken beans. Rinse the beans to remove any dirt.
- Place the rinsed beans in a 6-quart bean pot or other heavy gauge pot. Add the water and place over high heat. Add the chopped vegetables, bay leaf, Tabasco, Worcestershire, black pepper, salt and white vinegar. Bring to a boil over high heat and then reduce to a simmer over low heat.
- Add the smoked ham hock and the ham or pickled pork.
- Simmer for 1 hour, stirring occasionally. After 1 hour, add the smoked sausage. Continue to simmer for 1-1/2 to 2 hours, stirring more frequently during the last hour of simmering. Check to make sure that the beans are tender. If the beans are too thick, thin with a little water.
Serve with New Orleans style French bread and cooked Jazzmen aromatic rice for a true New Orleans experience!