1 lb Dried red kidney beans
3 Smoked pork or ham hocks
1 lb Kielbasa, or smoked pork sau
4 Celery stalks, chopped
2 Large onions, peeled and cho
1 Large green bell pepper
2 ts Minced garlic
3 Bay leaves
Salt 1 ts White pepper
1 ts Thyme
1 ts Oregano
2 ts Tabasco, depending on taste
RINSE THE BEANS IN A COLANDER under cold running water, discarding any pebbles or broken beans. Either soak in cold water to cover overnight, or bring to a boil and allow to sit, covered, for 1 hour. Drain. Bring the beans and ham hocks to a boil with 2 quarts of water. Simmer covered for one hour, then remove the ham hocks, and drain the beans. When the ham hocks are cool enough to handle, remove the meat and discard the skin and bones. While the beans are simmering, brown the sausage in a skillet over medium heat. Remove the sausage with a slotted spoon, and add the celery, onion, green pepper and garlic to the pan. Saute until the onion is translucent, about 5 minutes. Place the beans, sausage, vegetables, ham meat, bay leaves, salt, pepper, thyme, oregano and Tabasco in a saucepan with 6 cups of water. Bring to a boil over medium heat, stirring occasionally, and cook for 45 to 60 minutes over low heat, stirring frequently. Stir frequently, especially towards the end of the cooking time. The mixture should be thick and the beans should have started to break up. Discard the bay leaves. Serve while hot. Serves 8. NOTE: The beans can be prepared up to three days in advance and refrigerated, tightly covered with plastic wrap. Reheat in a microwave oven or in a 300F oven for 25 minutes.