Red Beans and Rice

1 lb. dried red kidney beans
1 large onion, chopped
1 green bell pepper, chopped
5 ribs celery, chopped
5 cloves garlic, peeled and chopped
1 lb. smoked ham, dices
1 lb. andouille sausage, cut into 3/4-inch slices
1 tablespoon dried thyme leaves
2 bay leaves
1 cup white rice
Tabasco to taste
2 tablespoons Worcestershire Sauce
Salt and Pepper to taste

Rinse the beans and soak overnight. Drain. In a stockpot add the beans and add enough water to cover. Bring to a boil. Reduce the heat and cook for 1 hour or until the beans are tender. Drain. In a large pot, sauté the onion, bell pepper, celery, and garlic until the onion is translucent. Add the vegetables to the beans. Add the ham, sausage, and remaining ingredients. Cover with water and simmer for 2 hours or until rice is creamy or desired consistency.

Audrey