Paul Prudhomme's Red Beans 

1½ cups red kidney beans
4 stalks celery, peeled and finely chopped
1 large green pepper, finely chopped
1 large onion, finely chopped

EITHER
3 pounds ham hocks (2 medium or 1 XL), cooked, skinned, boned plus broth
OR
sizable ham/pork roast bone, cooked, skinned, boned plus broth

NOTE: for kid strength, cut following 4 ingredients by factor of 2
1½ teaspoons Tabasco sauce
1 teaspoon white pepper
1/2 teaspoon ground red pepper (preferably cayenne)
1/4 teaspoon black pepper

3 bay leaves
1 teaspoon dried thyme leaves
3/4 teaspoon garlic powder
3/4 teaspoon dried oregano leaves

Soak beans overnight, drain, cook until just barely tender, drain. Put all 
ingredients in a large crock pot and add pork broth to barely cover, adding 
water if the pork broth isn't enough. Stew on low heat until beans are velvety 
soft, at least 3-4 hours, probably 6-7 hours. Discard bay leaves and break up 
any large chunks of meat. Serve with rice and cornbread.