In a mediume bowl, place…

  • 1 pound dry red kidney beans
  • water to cover the beans with 2 inches above the beans

Let stand overnight. Drain before using.

In a 6 quart saucepan or large Dutch oven or stockpot, add…

  • 6 large ham hocks ( 3 1/2 to 4 pounds)
  • 10 cups of water
  • 2 1/2 cups celery, finely chopped
  • 2 cups onions, finely chopped
  • 2 cups green bell peppers, finely chopped
  • 5 bay leaves
  • 2 teaspoons white pepper
  • 2 teaspoons dried thyme leaves
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons dried oregano leaves
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon freshly cracked black pepper
  • 1 tablespoon hot sauce

Stir well. Cover and bring to a boil over high heat.

Reduce heat and simmer until the meat is fork tender, about 1 hour, stirring occasionally.

Remove ham hocks from pan and set aside.

To the pot, add…

  • drained beans
  • 4 cups of water

Bring to a boil, reduce heat, and simmer for 30 minutes, stirring occasionally.

Add…

  • 2 cups of water

Simmer for 30 minutes, stirring often.

Add…

  • 1 pound Andouille smoked sausage, cut diagonally into 3/4 inch pieces.

Continue simmering until the beans start breaking up, about 30 minutes, scraping the bottom of the pan often.

Add..

  • ham hocks from earlier

Cook for 10 minutes, stirring often.

To serve, mount 3/4 cup rice in the middle of a plate. Place a ham hock on one side of the plate and a couple of pieces of Andouille on the other side. Spoon about 1 1/4 - 1 1/2 cups of the red beans around the rice.