New Orleans Red Beans & Rice
 
1 lb dry red kidney beans
1 large onion, chopped
5 ribs celery, chopped
1 large green bell pepper, chopped
4 garlic cloves, chopped
1 tsp dried thyme, crushed
1/2 tsp Cayenne Pepper 
1 lb smoked sausage, hot or mild, sliced
3/4 lb salted meat or ham, cubed
1 Tbsp Creole Seasoning
Tabasco to taste 
Salt & pepper to taste 
4 cups rice cooked 

Cover the beans with water 2 inches above the beans. 
Let stand overnight. Drain just before using. 

In a large, heavy pot, brown the sausage and ham and then 
add the onion, celery and bell pepper.  Saute until the 
vegetables are soft. Add 6 cups water, beans, and seasonings. 

Bring to a boil over high heat, stirring occasionally. 
Reduce heat and simmer 30 minutes, keep stirring. 

Add 4 more cups of water, bring to a boil over high heat, 
then reduce heat and simmer until beans are tender, about 
2 to 3 hours. Continue to add water as needed.

Stir frequently so the beans don't stick to the bottom of
the pot. When the beans become soft, mash some of
them on the side of the pot to thicken the bean gravy.  
Do not let the beans burn. 

Serve generous ladles-ful over hot white long-grain rice, 
with good French bread and a cold beer.

Serves 8