~ From my Garden Kitchen
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Red Beans and Rice
1 pound dry red kidney beans 1/2 cup cubed smoked ham - ( even better, the ham bone from your last baked ham ) 1 large chopped onion 1 chopped bell pepper 2 - 3 ribs chopped celery 2 cloves garlic, minced 1 bay leaf Dash of worcestershire Salt and pepper to taste 1 pound link smoked sausage 2 - 3 tablespoons fresh parsley, chopped
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Soak dry beans overnight and rinse. Cover with water and add all ingredients except smoked sausage. Bring to a boil and reduce heat to simmer. While beans are cooking, fry or micro-wave sliced smoked sausage and drain off grease; add sausage to beans. Continue cooking, covered, until beans are fork tender. Serve over hot, fluffy rice with Tabasco handy.