Hearty Red Beans and Rice



INGREDIENTS:

1 pound dry red kidney beans

2 teaspoons garlic salt

1 teaspoon worcestershire sauce

1/4 teaspoon hot pepper sauce

1 quart water

1/2 pound fully cooked ham -- diced

1/2 pound fully cooked smoked sausage -- diced

1 cup chopped onion

1/2 cup chopped celery

3 cloves garlic -- minced

1 can (8 oz.) tomato sauce

2 bay leaves

1/4 cup minced fresh parsley

1/2 teaspoon salt

1/2 teaspoon pepper

Hot Cooked Rice

Additional parsley -- optional

DIRECTIONS:

1. Place beans in a Dutch oven or kettle; add water to cover
by 2 inches.  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 1/2 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.



Hearty Red Beans and Rice