1 lg. bag kidney beans
1 onion
1 lb. Polish kielbasa
2 ham hocks
1 tbsp. sage
1 tbsp. cumin
2 tsp. cayenne pepper
Garlic salt to taste

Soak beans overnight. Drain and rinse well. Put into a Dutch oven and add enough water to cover. Cut up onion and slice sausage. Add along with ham hocks. Add sage, cumin, cayenne and garlic salt to taste. Simmer for 1 1/2 to 2 hours. Mash a few beans to thicken. Serve with rice.