Fire Stew

2 1/2 lb Sugar-cured ham

6 oz Dr. Schnitzel's hot sauce

4 oz Scotch Bonnet pepper sauce

1 lb Lentils

1 lb Kidney Beans

4 oz Tabasco Sauce

Water Put the ham, lentils and beans in enough water to cover. Cook until beans are done. Put in all hot sauces. Cook several more hours, until the flavor is all through the ham, which is thoroughly broken apart. Serve with something cold to drink. It's great for your sinuses. I just threw this together because I was feeling reckless, but the taste was wonderful, and the stuff freezes well, too. Both Dr. Schnitzel's and the Scotch Bonnet pepper sauce are haba?ero sauces, which I think accounts for the wonderful flavor (as well as the heat.) Tabasco alone would work, if you used a *lot*, but the flavor wouldn't be as good, I think. Happy sweating! Recipe by Brian H. Groover.