Instructions: Wash, sort and soak beans.

In a 4-quart or larger pressure cooker, add soaked, drained beans, water, celery, onion, green bell pepper, bay leaves, white pepper, dried thyme, garlic powder, cayenne, black pepper and Tabasco sauce.

Allow ingredients to come to a boil, stirring often. Add ham hock.

Close lid and bring pressure to second red ring (15 pounds pressure) over high heat. Adjust heat to stabilize pressure at second red ring. Cook for 10 minutes.

Remove from heat and use Natural Release Method.

Remove ham hock and let cool.

While ham hock is cooling, slice sausage into 1/4-inch pieces and brown in a skillet.

Remove ham from bone. Add sausage and ham to the bean mixture.

Close lid and bring pressure to second red ring (15 pounds pressure) over high heat. Adjust heat to stabilize pressure at second red ring. Cook for 10 minutes.

Remove from heat and use Natural Release Method.

Discard bay leaves. Serve over white rice.

This recipe 4 to 6 servings.

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