Ingredients:

1/2 pound (1 cup) dried red beans
2 cups water
11/2-2 pound ham hock
4 celery ribs, finely chopped
1 medium onion, peeled and finely chopped
1 green bell pepper, stemmed, cored and finely chopped
3 bay leaves
1 teaspoon white pepper
1 teaspoon dried thyme
3/4 teaspoon garlic powder
1/2 teaspoon cayenne
1/4 teaspoon black pepper
11/2 teaspoons Tabasco sauce
1/2 pound sausage

Directions:

1. Wash, sort and soak beans, see Bean Tips for soaking methods.
2. In a 4-quart or larger pressure cooker, add soaked, drained beans, water, celery, onion, green bell pepper, bay leaves, white pepper, dried thyme, garlic powder, cayenne, black pepper and Tabasco sauce.
3. Allow ingredients to come to a boil, stirring often.
4. Add ham hock.
5. Close lid and bring pressure to second red ring over high heat. Adjust heat to stabilize pressure at second red ring. Cook for 10 minutes.
6. Remove from heat and use Natural Release Method.
7. Remove ham hock and let cool.
8. While ham hock is cooling, slice sausage into 1/4-inch pieces and brown in a skillet.
9. Remove ham from bone.
10. Add sausage and ham to the bean mixture.
11. Close lid and bring pressure to second red ring over high heat. Adjust heat to stabilize pressure at second red ring. Cook for 10 minutes.
12. Remove from heat and use Natural Release Method.
13. Discard bay leaves.
14. Serve over white rice.