Recipe - Hearty Red Beans And Rice

1 pound Dry red kidney beans
2 teaspoon Garlic salt
1 teaspoon Worcestershire sauce
One fourth teaspoon Hot pepper sauce
1 qt Water
One half pound Fully cooked ham, minced
One half pound Fully cooked smoked sausage,
minced
1 cup Chopped onion
One half cup Chopped celery
3 Cloves garlic, minced
1 cn (8 oz.) tomato sauce
2 Bay leaves
One fourth cup Minced fresh parsley
One half teaspoon Salt
One half teaspoon Pepper
Hot Cooked Rice
Additional parsley, optional

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 One half 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. Yield 810
servings.

Recipe by: Taste of Home Posted to MCRecipe Digest V1 #657 by L979@aol.com
on Jul 6, 1997