Recipe for Judys Red Beans and Rice 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
1 lb Dry red kidney beans
Water to cover beans
2 x Ham hocks for flavoring (optional)
1/2 cup Finely chopped celery
2 cup Finely chopped onions
2 cup Finely chopped green bell peppers
5 x Bay leaves
Salt to taste (1-2 tsp.) added when beans are nearly done
2 tsp Pepper
2 tsp Dried thyme leaves
1/2 tsp Garlic powder
1/2 tsp Oregano leaves
1 tsp Red pepper (Cayenne)
1 tbl Tabasco sauce
1 lb Andouille smoked sausage or Polish sausage, cut into 3/4" pieces
Instructions:
Instructions: Here is another recipe that I adapted from Paul Prudhomme. JUDYS RED BEANS AND RICE, (

Sort and wash beans well. Cover beans with water 2" above beans and soak overnight. Drain just before using. Place ham hocks, beans, vegetables and seasonings in stockpot with ample water to cover beans by 1-2". Bring to a boil; reduce heat and simmer for 1-1/2 hrs. or until beans are tender but not falling apart. Remove ham hocks and pick meat from bone. Add salt if desired. Add sausage and continue cooking until beans start to break up.

Add ham meat and serve immediately over hot cooked rice.

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