1 lb. dried kidney beans
1 ham bone or left over ham
6 c. water
2 lb. link sausage, cut in 1" pieces
1 tsp. salt
1/2 tsp. hot pepper sauce
1 tsp. Worcestershire
1 tsp. onion powder
1 bay leaf
3 c. cooked rice

Soak beans overnight. Drain. In a large Dutch oven, add all ingredients except rice and bring to a boil, stirring to prevent sticking. Reduce heat to low and cook slowly for several hours, stirring occasionally. If necessary add water for more tender beans. If you prefer a thick gravy, mash some beans and cook longer. Serve over rice. Serves 6.