For Red Beans --
1 ham hock
1 lb dry kidney beans
1/4 c olive oil
1 large onion (chopped)
2 tbs. minced garlic
6 c water
2 bay leaves
1/2 tsp. cayenne peers
1 tsp. dried thyme
1/4 tsp. dried sage
1 tbs. dried parsley
1 tsp cajun seasoning
1 lb sausage (your choice)
10 chicken bouillion cubes
put six cups of water in a large pot. add 6 chicken bouillion cubes in the water, add bay leaves, cayenne pepper, ham and cajun seasoning. bring it to a boil. turn off. add clean dry beans. allow to cool, cover and place in refrigerator overnight. next day, saute onions, bell pepper, celery, and garlic in olive oil. place pot with beans on stove, heat, add remaining ingredient. let simmer for three hours. serve over rice.
For Rice--
4 c water
2 c rice
4 chicken bouillion cubes
bring water to boil, add rice, cover and reduce heat, cook 15 minutes
