1/2 lb. dry red kidney beans
3 lb. smoke ham hocks (or 1 lb. diced smoked ham)
1 lg. onion, chopped
1 lg. green pepper chopped
1 1/2 c. celery chopped
2 cloves garlic, minced
2 bay leaves
2 tbsp. Cajun seasoning (see below)
4 c. hot cooked rice

Cover beans with cold water and soak overnight. Drain beans; keep 8 cups water. In heavy stock pot place beans, water, ham, onion, pepper, celery, garlic, bay leaves, and Cajun seasoning. Bring to boil; simmer 1 hour.

Discard ham hock bones; continue cooking until beans are soft. Keep an eye on pot so as it does not scorch. Add water as needed. When beans are tender, serve over rice in large bowl. Goes good with fried chicken.

CAJUN SEASONING:

2 tbsp. garlic powder
2 tbsp. cayenne pepper
2 tbsp. black pepper
2 tbsp. basil
1 tbsp. salt
1 tbsp. oregano
1 tbsp. white pepper
1 tbsp. onion powder

Combine all ingredients. Store in tightly covered container. Mix a double batch and share. Standard seasoning in many Cajun recipes. Great on hamburgers and chicken. Makes 3/4 cup.