2 c. dried kidney beans
Salad oil for sauteing
1 md. onion, chopped
3 ribs celery, chopped
1 med. bell pepper, chopped
2 cloves garlic, minced
1 smoked ham hock
1 bay leaf
1/2 tsp. dried thyme
Dash hot pepper sauce (Tabasco)
Salt & pepper to taste
Grilled or pan fried sausage (kielbasa)
Hot cooked white rice

Soak beans in water to cover by 2 inches overnight. Drain and replace water.

Saute onion, celery, pepper and garlic until well wilted. Add beans and their liquid, the ham hock, bay leaf, thyme and hot pepper sauce (Tabasco). Do not add salt or beans will not break down. Bring to boil and simmer until beans are tender. When ham hock is tender, cut meat from bone and return to mixture. Remove about 1/2 c. bean mixture and mash them. Stir mixture back in, add salt and pepper as desired. Add more hot pepper sauce if needed. Red beans should be fairly peppery.

Serve over hot rice with grilled sausage on the side. Traditionally, green onions and fresh French bread are served alongside.