Red Beans and Rice

1 lb. hard red kidney beans
6 ham hocks
14 C. water, divided
2 1/2 C. celery, fine chop
2 C. onion, fine chop
2 C. green bell pepper, fine chop
5 bay leaves
2 tsp. pepper
2 tsp. dried thyme
1 1/2 tsp. garlic salt
1 1/2 tsp. dried oregano
1 tsp. cayenne pepper
1/2 tsp. black pepper
1 Tbs. hot sauce (I use the cajun style red hot but tobasco works
    too)
1 lb. mild or hot sausage, cut diagonally into 1 inch pieces
                                                              4 1/2 C. hot cooked rice



Cover the beans with water 2 inches above the beans. Let stand
overnight. Drain before using. Or cover with water, bring to a boil,
remove from heat and let stand covered for 1 hour.


Place the ham hocks, 10 C. of water, the celery, onions, bell
pepper, bay leaves and seasonings in a 5 1/2 quart saucepan.
Cover and bring to a boil over high heat.
Reduce the heat and simmer until meat is tender, about 1 hour.
Remove the ham hocks and set aside.


Add drained beans and 4 C. of water to the pan. Bring to a boil,
reduce the heat and simmer 1 hour, stirring often. Stir in sausage
and simmer until the beans start to break up, approximately 30 to
45 minutes.


Scrape the bottom of the pan often to ensure that the beans are
not sticking. Take the ham hocks and add to the beans and
sausage. Stir and cook 20-30 minutes more or until ham is heated
through and falling off the bone. Serve over cooked rice.


(Thank you Karen for sharing!)- picture will be added soon!!