Recipe taken from Le Quartier Francais by Freddie Marsh-Lott

Ingredients:

1 pound Louisiana red beans, or kidney beans
2 smoked ham hocks
1 cup onions, chopped
3 Tblsp minced garlic
3 bay leaves
8 oz. Tomato sauce
4 oz. Tomato paste
1/4 cup vinegar
1/4 cup brown sugar
1 pound smoked pork sausage
2 Tblsp Worcestershire sauce
1 Tblsp Tabasco sauce
1 Tblsp thyme
1 Tblsp sweet basil
1 Tblsp chervil
3 Tblsp salt
1 tsp cayenne pepper
1 tsp black pepper
1/2 cup celery, chopped

Pick through the beans to remove the bad beans. Rinse the beans once and soak in water overnight. Place beans, ham hocks, bay leaves and garlic in a large pot and bring to a boil over high heat with water to cover. Reduce the heat ot a simmer. Suatee onions and celery in a small amount of butter or oil, then add to the pot. Add tomato sauce, tomatoe paste, vinegar, brown sugar, smoked pork sausage (chopped), Worcestershire sauce, Tabasco sauce, thyme, basil, chervil, salt, cayenne and black pepper. Simmer for 3 hours, until the beans are tender. Remove one cup of beans and mash thoroughly. Add the mashed beans back to the pot and continue cooking at a simmer for another 15 minutes. Remove the bay leaves before serving. Serve over cooked long grain rice.