Red Beans and Rice II

4 servings
1 lb red beans
1 1/2 lb smoked sausage, sliced
1/2 lb smoked ham shanks
1 large onion chopped
1 green pepper, seeded and chopped
1 celery stalk, chopped
1 garlic clove, finely chopped
1 t dried thyme, crumbled
1 t ground pepper
1/2 t ground sage
1 bay leaf
Pinch of ground red pepper
Salt
Freshly Cooked Rice

Place beans in Dutch oven and cover generously with water. Let soak for 30
minutes. Add all remaining ingredients to beans except salt and rice. Bring
to boil over medium heat. Reduce heat to medium-low, cover, and simmer until
beans are tender, adding more water if necessary, about 2 1/2 hours. Add salt
to taste. Remove ham bones. Remove about 3 Tablespoons of beans from mixture
and mash to a paste. Return bean paste to mixture and stir. Simmer 15 more
minutes and then serve hot over the rice.
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Source: rec.food.recipes