Perfect Red Beans And Rice - cooking recipe

Ingredients

2 lbs red kidney red beans, preferably Camellia brand, washed and drained
2 large onions, chopped
4 celery ribs, chopped
6 bay leaves
24 drops Tabasco sauce or 24 drops hot sauce
1 tablespoon italian seasoning
1 teaspoon italian seasoning
1 tablespoon creole seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon Worcestershire sauce
1 teaspoon Worcestershire sauce
2 teaspoons soy sauce
2 teaspoons Kitchen Bouquet
20 cups water
2 -3 lbs ham seasoning, cut up
cooked long-grain rice, for serving

Preparation

In a very large mixing bowl (or a 12-quart non-reactive pot, or two 6- to 8-quart pots), combine all ingredients except ham, sausage and rice. Cover and refrigerate for 24 hours.
When ready to cook, place all in a pot with the ham and sausage.
Bring to a boil, then lower heat, cover, and strongly simmer (preferably without skimming), for 1 hour; stir as needed to keep beans from sticking.
Reduce heat and slowly simmer, covered, between 2 and 4 hours, or until mixture is very thick and beans are tender.
During the slow-simmering process, stir frequently, especially toward end of cooking time, adding more water to pot only if dish seems too dry.
About 1 hour before done, periodically mash some of the beans with a potato masher, scraping pan bottom clean after each mashing; try to mash about 40 percent of the beans.
Serve immediately over rice or, preferably, let beans cool and refrigerate overnight.
Reheat for serving.