1 lb. dry red beans
1/2 c. ham (or 1 smoked hock)
1 onion (chopped)
1 tsp. McCormick's garlic salt
1/2 tsp. cayenne
1/2 tsp. black pepper
1/2 tsp. Tabasco
1 lb. Eckrich's Smoked Sausage
3 c. cooked rice

Pick over and rinse beans in cold water. Place in pressure cooker. Cover beans with boiling water about 2 inches above the beans, set aside for 1 hour. After soaking, add remaining ingredients, except sausage. If necessary, add water to cover beans by at least 1 inch.

Turn heat on high, cover with lid and bring pressure to 15 pounds, shut off heat. Let set until pressure drops. Repeat bringing pressure to 15 pounds, turn off heat and let set until pressure drops completely. Check beans, they should be done, if not cook until tender without lid. Split the Eckrich sausage lengthwise, then slice in 1/4 inch slices. Add to beans. Cook just until sausage is heated through. Serve over cooked rice.