Red Beans and Rice

Cover the beans with water 2 inches above the beans.

Let stand overnight.

Drain just before using.

Place the ham hocks, 10 cups of the water, onions, bell peppers, bay leaves and seasonings in a 5 1/2-quart pan or large Dutch oven; stir well.

Cover and bring to a boil over high heat.

Reduce heat and simmer until meat is fork-tender, about 1 hour, stirring occasionally.

Remove ham hocks from pan and set aside.

Add the drained beans and 4 cups of the water to the pan; bring to a boil.

Reduce heat and simmer 30 minutes, stirring occasionally.

Add the remaining 2 cups water and simmer 30 minutes, stirring often.

Stir in the sausage and continue simmering until the beans start breaking up, about 35 minutes, scraping pan bottom fairly often.

(If beans start to scorch, do not stir.

Immediately remove from heat and change to another pot without scraping any scorched beans into the mixture.) Take meat off of ham hock bones and add to the pot; cook and stir 10 more minutes.