Servings: 6

1lb canned red kidney beans 1lb canned red kidney beans
6 larg ham hocks OR 2lbs ham cubes 6 larg ham hocks OR 2lbs ham cubes
16 cups water, in all 16 cups water, in all
2.5 cups chopped celery 2.5 cups chopped celery
2 cups chopped onions 2 cups chopped onions
2 cups chopped green bell peppers 2 cups chopped green bell peppers
5 bay leaves 5 bay leaves
1/2tsp white pepper ½tsp white pepper
2tsp dried thyme 2tsp dried thyme
1.5tsp garlic powder 1.5tsp garlic powder
1.5tsp dried oregano 1.5tsp dried oregano
1/2tsp ground red pepper (cayenne) ½tsp ground red pepper (cayenne)
1/2tsp black pepper ½tsp black pepper
1Tb tabasco/hot sauce 1Tb tabasco/hot sauce
1lb andouille sausage or kielbasa, cut diagonally into 3/4in pieces 1lb andouille sausage or kielbasa, cut diagonally into ¾in pieces

place ham hocks, 10 ups water, celery, onions, peppers, bay leaves, seasoning in large pot; stir well
Cover and bring to a boil over high heat; reduce heat and simmer until meat is fork tender (1hr), stirring occasionally; remove ham hocks and set aside.
Add beans and 4 cups water, bringing to a boil, then reduce heat and simmer for 30min, stirring occasionally.
Add remaining 2 cups water and simmer 30 min, stirring often. Stir in andouille and simmer about 35 min, scraping bottom of pan frequently.
Add ham hocks and cook for 10 min, stirring often. Serve immediately over rice.