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Texas Red Beans and Rice

1 pound dried red beans

1 meaty ham bone

1/4 pound salt pork

2 quarts water

1 (10-ounce) can tomatoes and green chilies, undrained

1 cup chopped onion

1 cup chopped celery

2 garlic cloves, finely minced

2 dried bay leaves

1/4 teaspoon dried basil leaves, crumbled

1/4 teaspoon dried thyme, crumbled

1/4 teaspoon freshly ground pepper

1/8 teaspoon Creole seasoning

1/4 pound smoked sausage, sliced

Hot cooked rice for accompaniment

1. Sort and wash peas; place in a Dutch oven. Cover with water 2-inches above peas; let soak 8 hours or overnight. Drain; return beans to Dutch oven. Add ham bone, salt pork and 2 quarts water. Bring to a boil; cover, reduce heat and simmer 1 hour. Remove meat from ham bone and coarsely chop meat; discard the bone and salt pork.
2. Add chopped meat, tomatoes and next 8 ingredients to beans; stir well. Bring to a boil; cover, reduce heat and simmer 1 hour, stirring occasionally.
3. Add sausage, and simmer, uncovered, an additional hour, stirring occasionally. Remove and discard bay leaves. Serve ladled over hot cooked rice.

Makes 8 to 10 servings.

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