Red Beans

2 pounds dried kidney beans

1 ham bone

1/2 teaspoon cayenne

1 teaspoon oregano

11/2 teaspoons thyme

11/2 teaspoons dried parsley

11/2 teaspoons granulated garlic, or fresh chopped

1 pound adouille or smoked sausage, sliced thin, optional

Put beans into a soup pot; fill to cover with water and cook over low heat overnight, about 10-12 hours. Remove bone and discard. Drain water.

Fill pot with water to just barely cover the beans. To the pot add the pepper, herbs and garlic and cook 11/2 to 2 hours; stirring occasionally.

Add sausage, if desired. Serve over cooked long-grain white rice.

Serves 16 to 20.

Patrick Reardon, Gumbo a Go Go, Palatine