This is a traditional Monday dish in New Orleans. It started out as a way to use the ham bone left over after Sunday dinner. The beans could be put on the back of the stove to cook all day, since Monday was wash day. All of the cafeterias will have this for luncheon plates on Monday.

1 lb. dried red beans or kidney beans
1 qt. hot water
1 lg. ham bone with meat
1 lg onion, chopped
1/2 c. chopped green onion
2 cloves garlic, pressed
1 bay leaf
1/2 tsp. cayenne
1 1/2 tsp. salt
1 lb. smoked sausage, cut into 1-inch pieces
Hot cooked rice

Sort beans and rinse well; cover with tap water and soak overnight. Drain beans and place in a large heavy pot; add hot water, ham bone, onion, green onion, garlic, bay leaf, cayenne and salt. Bring mixture to a boil; cover and reduce heat. Simmer beans 2 hours, or until tender, adding more water if necessary to keep from sticking; stir often.

Add sausage to beans and simmer, uncovered, about 15 minutes longer, or until a thick gravy forms; stir occasionally. Serve over rice. 4 to 6 servings.