| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetable | 6 | Servings | |
INGREDIENTS
| 1 | lb | Red or kidney beans |
| 1 | qt | Water |
| 1 | Ham bone with ham | |
| 1 | lg | Onion; chopped |
| 2 | Cloves garlic; crushed | |
| 1/4 | c | Chopped celery |
| 1/2 | ts | Tabasco |
| 1 | ts | Salt |
| 1/4 | ts | Thyme |
| 1 | Bay leaf | |
| 1 | pk | (1-pound) hot sausage links |
INSTRUCTIONS
Soak beans. Pour into a large, heavy pan. Add remaining ingredients except sausage and simmer 3 hours until beans are tender. Add water when necessary during cooking. Remove ham bone, cut off meat and add to beans. Liquid should barely cover beans at end of cooking time. Cut sausages into 1/2 inch slices and add to beans. Let simmer. Serve beans and meat over rice. Yield: 6 to 8 servings. CAROLE LORD (MRS. ROBERT C.) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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