1/4 lb. dry red kidney beans
Water to cover the beans (about 10 c. water in all)
3 lb. sm. ham hocks
1 1/4 c. finely chopped celery
1 c. finely chopped onions
1 c. finely chopped green bell peppers
3 bay leaves
1 1/2 tsp. Tabasco sauce
1 tsp. white pepper
1 tsp. dried thyme leaves
3/4 tsp. garlic powder
3/4 tsp. dried oregano leaves
1/2 tsp. ground red pepper (cayenne)
1/4 tsp. black pepper

Cover the beans with water 2 inches above the beans; soak overnight. Place 8 cups of the water and remaining ingredients in a 5 1/2 quart saucepan or large Dutch oven; stir well. Cover and bring to a boil over high heat. Remove cover, reduce heat and simmer 1 hour, stirring occasionally.

Raise heat and boil until meat falls off the bones, about 15-20 minutes, stirring occasionally. Remove the meat and bones from the pan; set meat aside and reserve bones. Add the drained beans and remaining 2 cups water to the pot (you may not need to add water if there is still enough liquid in pot). Bring mixture to a boil; reduce heat to maintain a simmer and cook until beans are tender and start breaking up, about 1 hour, scraping pan bottom often. Do not scorch beans.

Add the ham and cook 10 minutes more. Discard bay leaves and break up any large meat chunks. Sausage such as andouille is good to add in last 10 minutes of cooking too. Cool and refrigerate until ready to use. Traditionally served with rice. Yields 7 cups.