Red Beans and Rice

 Red beans and rice

1 (16 ounce) package dried red kidney beans

1 ham bone

3 quarts water

2 teaspoons garlic salt

Hot stop to taste

1 teaspoon Worcestershire sauce

1 cup chopped celery

1 cup chopped onion

1½ cloves garlic, minced

3 tablespoon vegetable oil 

½ pound ham, cubed

¼ pound hot bulk pork sausage, sliced

2 bay leaves

Salt and pepper to taste

Hot cooked rice

Sort and wash beans; place in a large Dutch oven with water to cover 2 inches above beans. Cover and let soak overnight. Drain beans

Combine beans, ham bone, 3 quarts water, garlic salt, hot sauce, and Worcestershire sauce in Dutch oven. Bring to a boil. Reduce heat; cook uncovered for 20 minutes.

Saute celery, onion, and garlic in oil in a large skillet until tender. Add to bean mixture, reserving oil in skillet. 

Add ham and sausage to the skillet; cook until browned. Add ham and sausage, bay leaves, and salt and pepper to the bean mixture; stirring well. Cook, uncovered over medium heat 2½ hours or until beans are tender, stirring occasionally. Remove bay leaves, and discard. Serve over hot cooked rice. Yield: 10 servings