Red beans & rice with ham hocks & kielbas

Yield: 6 Servings

Ingredients:

1 lb Red kidney beans Water
6 Ham hock
14 c Water
2 1/2 c Celery
2 c Onion
2 c Green bell pepper
5 ea Bay leaf
2 ts White pepper
2 ts Dried thyme
1 1/2 ts Garlic powder
1 1/2 ts Dried oregano
1 ts Cayenne pepper
1/2 ts Black pepper
1 tb Tabasco sauce
1 lb Kielbasa Cover the beans with water 2 inches above the beans. Let stand overnight. Drain before using. Place the ham hocks
10 cups of water

Instructions:

the celery onions and bell pepper bay leaves and seasoning in a 5 1/2 qt saucepan. Cover and bring to a boil. Reduce the heat and simmer until meat is tender about 1 hour. Remove the ham hocks and set aside. Add drained beans and 4 cups of water to the pan: bring to a boil reduce the heat and simmer 1 hour stirring occasionally. Stir in kielbas aand simmer until the beans start to break up 30 min to 1 1/2 hour: scrape bottom of the pan often. Add ham hocks stir cook 10 minutes more. If the bean start to stick remove from pan without scraping the bottom of the pan. To serve mound 3/4 cup of rice place ham hock on one end cover and surround with beans and kielbasa. Walt Original