1 lb. dried red beans
2 qts. water
1 meaty ham bone or thickly, sliced raw ham, cubed
1 lb. hot sausage
2 c. chopped onions
1 bunch green onions, chopped
1 bell pepper, chopped
2 stalks celery, chopped
4 bay leaves
Pinch of thyme
Tabasco to taste
Salt and pepper to taste

Rinse the red beans and pick out any bad ones. Cover with the water and set on a medium heat. Add the ham bone and sausage. As this cooks, add the onions, bell pepper, celery, shallots, and seasonings. Lower the heat to simmer after the beans come to a boil; simmer for several hours.

Use a wooden spoon to mash a quantity of beans on the side of pot. This will produce a creamy smoothness characteristic of Creole red beans. After about 4 hours, they will be ready to serve over rice.