Adapted from 'Louisiana Cooking' by Paul Prudhomme (my comments are in
brackets)

1 lb. dried red beans [kidney beans work just fine], soaked
3 lbs. small ham hocks [add some andouille sausage; chaurice will work if,
about a pound]
about 8-10 cups water
1-1/4 c. chopped celery
1 c. finely chopped onion
1 c. finely chopped green bell pepper [the dehydrated bell pepper from
Penzeys is fine]
3 bay leaves
1-1/2 tsp. hot pepper sauce [Tabasco or just plain old "Lousiana" hot sauce]
1 tsp. dried pepper
1 tsp. dried thyme
3/4 tsp. garlic powder
3/4 tsp. dried oregano
1/2 tsp. ground cayenne

Place 8 cups water and all ingredients except soaked beans in a large dutch
oven and stir well. Bring to a boil over medium heat. Remove cover and
reduce heat, simmer 1 hour, stirring occasionally. Raise heat to a boil and
cook until the meat falls off the bone. Remove the meat and bones from the
pot; set aside. Discard the bones. Add the soaked beans and remaining 2
cups of water. Bring mixture to a boil; reduce heat and maintain a slow
simmer, cook until beans are tender and start breaking up, about 1 hour,
stirring occasionally and scraping the bottom of the pan fairly often. Add
the meat and cook and stir 10 minutes more. Discard bay leaves. Cool and
refrigerate until ready to use. Makes about 10 cups.

Serve in bowls over cooked long grain white rice.

Jill