1 lb. dry red beans or dry red kidney beans
6 c. cold water
6 c. hot water
1 lb. meaty ham bone or smoked pork hocks
1 lg. onion, chopped
1 bay leaf
1/4-1/2 tsp. ground red pepper
2 cloves garlic, minced
1 lb. smoked sausage, cut into bite-sized chunks
Hot cooked rice
Sliced green onions

Rinse the beans. In a large Dutch oven cover the beans with 6 cups cold water. Bring to a boil, reduce heat, simmer 2 minutes. Remove from heat. Cover, let stand 1 hour (or soak beans in water overnight in covered dish). Drain and rinse the beans. In same Dutch oven combine the rinsed beans, 6 cups hot water, the ham bone, onion, garlic, bay leaf and red pepper. Bring to a boil, reduce heat, cover and simmer about 2 1/2 hours or until the beans are tender, adding more water if needed and stirring occasionally.

Remove ham bone, cut meat from bone and add to bean mixture. Add sausage. Boil gently uncovered 15-20 minutes or more until thick gravy forms stirring occasionally. Serve over rice. Sprinkle with onions.