A standard in South Louisiana.  Great when accompanying fried, farm-raised catfish filets!

Ingredients:

• 1 pound dried red (or Great Northern or navy) beans
• water to cover and soak
• 3 TBS unsalted butter
• 1 medium onion, chopped
• 1 medium bell pepper, chopped
• ½ cup finely chopped celery
• 3 cloves garlic, minced
• 1 pound ham (diced), smoked sausage, or andouille sliced into thin half rounds
• 1 cup sliced green onions
• ½ cup chopped parsley
• 1 tsp salt
• 1 tsp black pepper
• ½ tsp cayenne pepper
• ½ tsp thyme
• 2 whole bay leaves
• 2 tsp Tabasco sauce
• 1 TBS Worcestershire sauce
• Chicken stock to cover

Directions:

1. Place beans into large pot and cover with water; allow to soak overnight
2. Into a large heavy saucepan over medium high heat, add butter, melt and add onions, bell pepper, celery, and garlic; sauté for 7 minutes, stirring constantly
3. Add ham or sausage and next 9 ingredients; combine and cook for 2 minutes, stirring often
4. Add chicken stock to cover beans completely, reduce heat to simmer and cook until beans are tender, about 2 ½ to 3 hours
5. Serve hot over steamed rice

Serves 8