Looking for PP Louisiana Kitchen Red Beans recipe

Thanks, I was looking at that earlier and just wanted to make sure it was close.

That's the correct recipe for an entree.

But there's another red bean recipe that looks like it may be intended as a side:

Red Beans

½ lb dry red kidney beans
Water to cover the beans
About 10 cups water, in all
3 lbs small ham hocks
1 ¼ cups finely chopped celery
1 cup finely chopped onions
1 cup finely chopped green bell peppers
3 bay leaves
1 ½ tsp Tabasco sauce
1 tsp white pepper
1 tsp dried thyme leaves
¾ tsp garlic powder
¾ tsp dried oregano leaves
½ tsp ground red pepper (preferably cayenne)
¼ tsp black pepper

1. Cover the beans with water 2 inches above the beans; soak overnight. Drain.

2. Place 8 cups of the water and remaining ingredients in a 5½-quart saucepan or large Dutch oven; stir well. Cover and bring to a boil over high heat. Remove cover, reduce heat, and simmer 1 hour, stirring occasionally. Raise heat and boil until meat falls off the bones, about 15 to 20 minutes, stirring occasionally. Remove the meat and bones from the pan; set meat aside and discard bones.

3. Add the drained beans and remaining 2 cups water to the pot. (You may not need to add this extra water; it depends on how much evaporation has taken place. Use your own best judgment.) Bring mixture to a boil; reduce heat to maintain a simmer, and cook until beans are tender and start breaking up, about 1 hour, stirring occasionally and scraping pan bottom fairly often. (If beans start to scorch, do not stir. Immediately remove from heat and change pots without scraping up any scorched beans into the mixture.) Add the ham and cook and stir 10 minutes more. Discard bay leaves and break up any large meat chunks. Cool and refrigerate until ready to use.

Yield: Makes about 7 cups.

Source: Paul Prudhomme's Louisiana Kitchen