1 lb. red kidney beans
1 onion, chopped
2 cloves garlic, chopped fine
1 lb. smoked pork sausage
1/2 lb. bacon
6 tbsp. baking soda
Salt
Pepper
Crushed red pepper; optional
Tabasco sauce; optional

Put dry beans in large pot and cover with water. Add about 2-3 tablespoons baking soda and bring to a boil. Drain water from beans.

Add fresh water, about 2-3 tablespoons baking soda and bring to a boil. Drain again. Add about 2 quarts fresh water, no baking soda. Bring to a boil, reduce heat to simmer. Cut sausage into bite size pieces and brown in skillet; add to beans.

Cut bacon to bite size pieces, brown and add to beans. Saute onion and garlic in sausage and bacon fat and add to beans, include 2-4 tablespoons of the fat. Add salt, pepper, crushed red pepper, or Tabasco sauce to taste.

Let beans simmer 2-3 hours, add water as necessary to prevent sticking and to achieve desired consistency. Serve over steamed rice with French bread or corn bread. The beans have more flavor if allowed to stand overnight in the refrigerator after cooking.