Title: Red beans & rice with ham hocks & kielbas
 Categories: Bean, Cajun, Sausage, Pork
      Yield: 6 Servings
 
      1 lb Red kidney beans
           Water
      6    Ham hock
     14 c  Water
  2 1/2 c  Celery
      2 c  Onion
      2 c  Green bell pepper
      5 ea Bay leaf
      2 ts White pepper
      2 ts Dried thyme
  1 1/2 ts Garlic powder
  1 1/2 ts Dried oregano
      1 ts Cayenne pepper
    1/2 ts Black pepper
      1 tb Tabasco sauce
      1 lb Kielbasa
 
      Cover the beans with water 2 inches above the beans. Let stand
  overnight.  Drain before using.
  
      Place the ham hocks, 10 cups of water, the celery, onions and bell
  pepper, bay leaves and seasoning in a
    5 1/2 qt saucepan. Cover and bring to a boil.  Reduce the heat and
  simmer until meat is tender, about 1 hour. Remove the ham hocks and
  set aside.
  
     Add drained beans and 4 cups of water to the pan: bring to a boil
  reduce the heat, and simmer 1 hour, stirring occasionally. Stir in
  kielbas aand simmer until the beans start to break up 30 min to 1 1/2
  hour: scrape bottom of the pan often.  Add ham hocks , stir, cook 10
  minutes more. If the bean start to stick remove from pan without
  scraping the bottom of the pan.
  
     To serve, mound 3/4 cup of rice, place ham hock on one end, cover
  and surround with beans and kielbasa. Walt Original