Cajun Bean Soup

1 pound dried Red beans
1 (8 ounce) Ham hock
4 cups Chicken broth
4 cups Water
1 Onion, diced
3 stalks Celery, diced
1 tsp Hot pepper sauce
3/4 pound Andouille sausage, diced
2 tsp garlic, minced
Salt and pepper to taste

Soak beans overnight. Drain. Place all ingredients in a large soup pot. Slowly bring to a boil, skimming any foam off the top. Reduce the heat and simmer for 3 hours, or until the beans are soft.

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