1 lb. dry red kidney beans
1 lb. or more lean salt meat (ham shoulder is good) and/or 1 ham bone
2 lg. onions
2 tbsp. bacon fat
3 tbsp. flour
1/2 tsp. hot pepper sauce
1 tsp. thyme
1/2 tsp. sage
Salt to taste

Soak beans overnight (or at least 4 hours) in a heavy pot, Dutch oven or pressure cooker. Strain, rinse, cover with water and place on stove (with optional ham bone) to boil.

Cut onions into thin slices and the meat into 1 inch cubes.

Heat bacon fat in a heavy iron skillet. Dump in flour and cook over a high heat, stirring rapidly to make roux. Flour will boil in fat, turning slowly brown. Do not allow it to burn. If it turns the color of a chocolate bar or darker, throw it out and start over.

Stir rapidly until roux reaches a deep cinnamon tan, then add onions and meat, stirring steadily until onions are softened and coated with roux., (Meat and onions may be browned separately before adding to the roux.) Dump meat, onions and roux mixture into pot with beans. Add thyme, sage and hot pepper sauce. Cover, bring to a boil and simmer for about 2 1/2 hours. In a pressure cooker (use trivet under the beans) cook at 15 pounds for 45 minutes.

For rice, add 2 cups converted rice to about 5 cups boiling water with a bit of salt and 1 tablespoon butter. Simmer covered for about 20 minutes or until all water is absorbed. Serves 6.