Red beans and rice with ham hocks and kielbas

1. Cover the beans with water 2 inches above the beans.
2. Let stand overnight.
3. Drain before using.
4. Place the ham hocks, 10 cups of water, the celery, onions and bell pepper, bay leaves and seasoning in a 5 ½ qt saucepan.
5. Cover and bring to a boil.
6. Reducei the heat and simmer until meat is tender, about 1 hour.
7. Remove the ham hocks and set aside.
8. Add drained beans and 4 cups of water to the pan: bring to a boil reduce the heat, and simmer 1 hour, stirring occasionally.
9. Stiri in kielbas aand simmer until the beans start to break up 30 min to 1 ½ hour: scrape bottom of the pan often.
10. Add ham hocks , stir, cook 10 minutes more.
11. If the bean start to stick remove from pan without scraping the bottom of the pan. To serve, mound ¾ cup of rice, place ham hock on one end, cover and surround with beans and kielbasa.
12. Walt origina.