Yields 6 servings
1 Pound beans, red, dried washed and picked over
1 Large onion, yellow chopped
1 Large bell pepper, green or red, chopped
5 Each celery stalk chopped
6 Cloves garlic, fresh minced
3/4 Pounds ham hock, smoked meat diced off bone plus bone
1 tsp thyme, dried rounded
6 Each bay leaves
2 tsp tabasco
1 1/2 Tbls worcestershire sauce
1/4 Cup Silver Service Chef Southwestern Seasoning
1/2 tsp salt, Kosher
1 tsp pepper, black, ground
3/4 Pounds sausage, kielbasa sliced on the bias
Cover beans in cold water and soak overnight. The next day, drain and put fresh water in the pot. (This helps reduce the amount of gas in the beans). Bring the beans to a boil. Make sure the beans are always covered by water, or they will discolor and turn hard. Boil the beans for about 45 to 60 minutes, until the beans are tender but not falling apart.
While the beans are boiling, sauté the onions, celery and bell pepper until the onions turn translucent. Add the garlic and sauté for 2 more minutes, stirring occasionally. After the beans are boiled and drained, add the sautéed vegetables to the beans, then add the ham meat and bones, sausage, seasonings and just enough water to cover.
Chef’s Note: If you are par-boiling fresh sausage, use the “stock” remaining instead of water.
Bring to a boil, and then reduce heat to a low simmer. Cook for at least 3 hours, until the whole thing gets nice and creamy. Adjust seasonings as you go along. Stir occasionally, making sure that it doesn’t burn and/or stick to the bottom of the pot.
Serve over white rice and with cornbread on the side.