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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 6 |
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I make a HUGE pot of this and freeze it in freezer bags, usually tripling it or more. It freezes great. Perfect on a cold day. Don't be afraid of the garlic, I put way more than what the recipe calls for, because I use the minced in a jar, not fresh. I hope you enjoy this as much as I have over the years. Its even better the next day! Ingredients:
1 lb dry red kidney beans |
1 cup chopped green bell pepper |
1 cup chopped celery |
1 cup chopped onion |
2 -3 bay leaves |
1 tablespoon crushed garlic |
1/2 cup cubed cooked ham (optional) |
1/2 lb sliced polish kielbasa or 1/2 lb sausage |
1 cup worcestershire sauce |
1 cup butter |
1 tablespoon texas pete's hot sauce |
salt and pepper, to taste |
Directions:
1. Soak dry beans overnight in water, at least 1 inch above the beans, in a large stock pot.
2. Rinse, drain and return to large stock pot.
3. Add bell pepper, celery, onion, bay leaves, crushed garlic, cooked ham (if using) and polish kielbasa.
4. Fill pot with water, well above the level of the ingredients.
5. Bring to a slow boil and then simmer for 2 hours, uncovered.
6. Add worcestershire sauce, butter, Tabasco and salt and pepper. I usually start with a few dashes of tabasco and let it simmer for 15 minutes, taste, and adjust to taste. It should simmer for at least an hour.
7. Serve over rice.
8. Can add more or less hot sauce, depending on how spicey you like it.
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