Red Bean Soup With Andouille Sausage
Smoked sausage or kielbasa can be substituted if andouille is not
1 pound Red beans, dried
8 ounces Ham hock
4 cups Chicken broth
4 cups Water
1 medium Onion, diced
3 stalks Celery, diced
1 teaspoon Hot sauce
3/4 pound Andouille sausage, diced
2 teaspoons garlic, minced
Salt and pepper to taste
Soak beans overnight. Drain. Place all ingredients in a large soup pot. Slowly bring to a boil, skimming any foam or fat off the top.
Reduce the heat and simmer for about 2 1/2 hours (or until the beans are soft).