Ingredients
1 lb red kidney beans, canned, drained
1 lb ham hocks, partially cooked, preferably smoked
8 cups water, (2 quarts)
2 tbsp olive oil
1½ cups celery, finely chopped
1 cup yellow onion, finely chopped
1 cup green bell pepper, finely chopped
2 bay leaves
2 tsp white pepper
2 tsp dried thyme
1½ tsp garlic powder
1½ tsp dried oregano
1 tsp cayenne pepper
1 tbsp tabasco sauce
1 lb Kielbasa sausages, cut diagonally into 1-inch pieces
salt, to taste
1 cup rice, steamed, per serving
Preparation
Heat the olive oil in a large skillet over medium heat and brown the kielbasa sausages in batches for about 3 to 4 minutes, then set aside.
In a soup pot or Dutch oven, place the ham hocks, water, celery, onions, bell peppers, bay leaves, the seasonings, and tabasco. Cover the pan and boil over high heat.
Reduce the heat and simmer for about 1 hour until the meat becomes tender.
Then, remove the ham hocks and set them aside.
Stir in the beans and kielbasa. Continue simmering for 30 to 45 minutes until the beans start to break up. Mash the beans until the broth thickens.
Remove the meat from the ham hock and stir the meat back into the saucepan. Continue to stir for 10 minutes more or until the meat is warmed through. Season to taste with salt. Adjust accordingly.
Serve over rice and enjoy!
