1 1/2 c. of diced ham or ham hocks
12 to 16 oz. Polish sausage, diced
1 stalk celery, diced
1/2 green pepper, diced
1 sm. onion, diced (optional - I don't use)
2 1/2 tbsp. oregano (not powder)
2 1/2 tbsp. ground thyme (not powdered)
1 tsp. ground black pepper
Sm. dash red cayenne pepper (vary to taste)
1 3/4 c. chicken stock
2 tsp. garlic powder or 2 cloves minced garlic (not garlic salt)
2 cans red kidney beans
1 can dark red kidney beans
2 tsp. corn starch
1/4 c. water

Combine ham, sausage, celery, green pepper, onion, oregano, thyme, pepper, cayenne pepper, white pepper, chicken stock and garlic powder in a large pot or crockpot and simmer on low to medium heat for anywhere for 1 to 3 hours. Then rinse the beans in a strainer to remove the liquid they are packed in and add them to the other ingredients.

I try to use a Teflon pot because the beans do not scorch as easily. Simmer another 30 minutes. Mix the cornstarch in water and add to the mixture. Continue simmering for 5 to 10 minutes to thicken. Serve over rice.