1 lb dry red beans – soaked overnight
1 ham bone or other pork bones
1 T salt
1 T black pepper
2 T Tony Chachere’s
1 t cumin
1 t cayenne
2 bay leaves
water as needed to keep covered
Bring to boil, stir and reduce heat
Cook covered over low heat 3 hours
Sautee the following and add to beans after 3 hours
1 T butter
1 lb sliced smoked sausage
1/2 lb ground chuck or breakfast sausage
1 onion – diced
1 bell pepper – diced
6 celery ribs – sliced
4 garlic cloves – chopped
Add to beans:
1 can chicken broth
1 can Ro-Tel
Simmer additional 2 – 3 hours or until beans are tender and creamy
Adjust seasonings as needed
Fish out bones and bay leaves
Serve over hot cooked rice
