Red Beans and Rice(8 Servings)

Place the smoked hock, water and kidney beans in Dutch oven. Bring the water to a boil and add the hot pepper sauce, Worcestershire sauce, celery, onion, green pepper, garlic and mixed pickling spices (tied in cheesecloth).

When boiling, stir well, then cover pot and reduce heat to simmering.

Cook until the beans are very well done, at least 2 hours, but no more than 3 hours.

Uncover and stir the beans occasionally and add a little more water.

Add no salt to these beans.

Near end of cooking time, remove pork hock and cool.

Continue simmering the beans, mashing a cupful or so, to get the creamy texture.

Strip off the meat from the hock and return to pot, along with the sliced sausage.

Continue to cook approximately 15 minutes.

Remove spice bag.

Serve over cooked rice.