- 1 pound [454 g] red kidney beans
- 1 ham bone or shank
- 1 large onion, finely minced
- 1/2 cup [125 ml] celery leaves, finely minced
- 1 large garlic clove, minced
- 2 tablespoons [30 ml] parsley, minced
- 6 drops Tabasco sauce
- Salt to taste
- 8 to 10 cups [2 to 2.5 L] water
- 1 pound [454 g] frankfurters, cut into 2-inch [5 cm] pieces
- 3 cups [750 ml] hot boiled rice
- 1 large bay leaf [throw away before serving]
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- Cover beans with water; soak for approximately 6 hours.
- Drain and throw away water.
- In a 12 cups [3 L] casserole, mix all ingredients except frankfurters and rice.
- Bring to boil over medium heat for approximately 20 minutes or until it starts to boil rapidly.
- Lower heat, cover and cook for approximately 1 1/2 hour or until tender.
- Take away 15 beans; crush.
- Put back into casserole and for for 5 minutes more.
- Add frankfurters and cook util tender, approximately 10 minutes.
- Serve over hot boiled rice.
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