1 pound dried red kidney beans
2 quarts water
1 ham bone or smoked pork hock
2 pounds smoked sausage, cut into 1" pieces
3 cloves garlic, pressed
1 large onion, chopped
1 large green bell pepper, seeded & chopped
2 bunches green onion, chopped
5 ribs celery, chopped
1 bay leaf
1 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
1 Tablespoon fresh parsley, minced
2 -3 teaspoons Curt's Table Spice (available at Oilerie.com)
3 cups cooked white rice

Rinse and drain beans. In a large pot with a lid, place beans and cover with water.
Add ham bone and bring to a boil. Reduce heat and simmer 40 minutes. Add sausage,
cover and cook 1 hour more; stirring occasionally. Add garlic, onions, celery, green pepper
and bay leaf. Continue cooking, covered, for 1 1/2 hours; adding more water if needed.
Add Worcestershire sauce, hot sauce, parsley and Curt's Table Spice. Simmer, uncovered
5 minutes. Adjust seasoning. Remove bay leaf and ham bone. Serve over rice.

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