Hearty Red Beans And Rice

Ingredients

500 gr dry kidney beans
6 gr garlic salt
5 ml worcestershire sauce
1 ml pepper sauce
950 ml water
220 gr fully ham
130 gr fully smoked sausage
120 gr onion
50 gr celery
3 garlic
2 bay leaves
7 gr parsley
1 gr salt
1 gr pepper
1 rice additional parsley

Instructions

Place beans in a Dutch oven or kettle; add water to cover by 5 cm. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain beans and discard liquid. Add garlic salt, worcestershire sauce, hot pepper suace and water; bring to a boil. Reduce heat; cover and simmer for 1.5 hours. Meanwhile, in a skillet, sute ham and sausage until lightly browned. Remove with a slotted spoon to bean mixture. Saute onion, celery and garlic in drippings until tender; add to the bean mixture. Stir in tomato sauce and bay leaves. Cover and simmer for 30 minutes or until beans are tender. Discard bay leaves. Measure 2 cups of beans; mash and return to the bean mixture. Stir in parsley, salt, and pepper. Serve over rice. Garnish with parsley if desired. Yield 8-10 servings.