1 pound dry red beans
3 quarts water
1 cup chopped onions
1 cup chopped celery
4 bay leaves
1 cup chopped sweet green pepper
4 tablespoons chopped garlic
3 tablespoons chopped parsley
2 teaspoons dried thyme – crushed
1 pound andouille sausage – cut into 1/4 in.pieces
1 good ham bone and small chunks of ham
1 tablespoon salt
1 tablespoon pepper
Tabasco, if desired.
Pick through beans to remove bad beans; rinse thoroughly.
In a 10 quart pot combine beans, water, ham bone with ham, andouille sausage, onion, celery, and bay leaves.
Bring to a boil; reduce heat.
Cove and cook over low heat, for about 1&1/2 hours or until beans are tender.
Stir and mash beans against side of pan.
Add green pepper, garlic, parsley, thyme, salt, and black pepper.
Cook uncovered, over low heat until creamy, about 30 minutes.
Remove bay leaves.
Serve over hot cooked fluffy rice.
Tabasco to taste.
The red beans used in Louisiana are not the same as kidney beans,but if you can’t get any thing else the kidney beans will work.
Makes 8 servings