• 1 lb. red beans, dried
• 8 oz. ham hock
• 4 C. chicken broth
• 4 C. water
• 1 medium Onion, diced
• 3 stalks Celery, diced
• 1 tsp. hot sauce
• 3/4 lb. andouille sausage, diced
• 2 tsp. 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).