5 lbs. red kidney beans
5 lg. yellow onions, diced
6 bay leaves
Season with salt, black pepper & Tabasco
1 smoked pork shoulder (ham), trimmed, cut up, with bone
10 garlic pods

Cover with water and cook slowly over low heat until gravy is very thick and beans are soft. (I do not soak beans and this, of course, extends cooking time.) Stir frequently and scrape bottom to prevent scorching. After beans are cooked, package for freezing. Red beans are much better after they have been cooked, frozen and thawed for consumption.