1 pound dry red kidney beans or 3 cans drained and rinsed
1 1/2 pounds andouille sausage sliced
1 large onion chopped
1 bay leaves
5 ribs celery chopped
1 tsp dried thyme leaves crushed
1 bell pepper chopped
hot sauce to taste
5-6 cloves garlic minced
worcestershire sauce to taste
1 large smoked ham hock
Salt to taste
2 cups long grain white rice prepared according to package
Soak the beans overnight. Drain and put fresh water in the pot.
Or if using canned beans, drain and rinse.
Bring the beans to a rolling boil, and cook for 45-60 minutes, until the beans are tender, but not falling apart. Drain. While the beans are boiling, sauté the onions, celery, bell pepper in small amount of oil until the onions are translucent. Add the garlic and sauté for 2 more minutes, stirring occasionally.
Add the sautéed vegetables to the drained beans and add the ham hock, andouille sausage, and seasoning.
Add enough water to cover, bring to a boil, and reduce heat to low simmer.
Cook for 2-4 hours until it is nice and creamy. Adjust seasoning as you go along.
Stir occasionally, making sure it does not burn or stick to the bottom on the pot.
Serve over hot long-grain rice with good French bread.