1/2 lb. sm. red beans
1/2 lb. ham hocks or smoked ham
1 lg. yellow onion, chopped
3 stalks celery, chopped
1 tbsp. parsley, chopped
1/2 green pepper, chopped
1 or 2 bay leaves
2 lg. cloves garlic, crushed
1/8 lb. butter
Pepper to taste
1 tbsp. Worcestershire sauce
Tabasco sauce to taste
Salt to taste
3 c. white rice, cooked

Soak the beans overnight in ample water. The next day drain the water from the beans and place in a heavy kettle. Add the ham, onion, celery, parsley, bay leaves, and garlic and add water to the pot barely to cover the contents. Bring to a boil and then turn to a simmer. Simmer, uncovered, for 2 hours, being careful that the beans do not stick or become too dry. You may have to add a little water. After the initial two hours of cooking, add the butter, pepper, Worcestershire and Tabasco to the pot. Continue cooking for 1 more hour, this time with a lid on the pot and the heat quite low. Check for season to taste. Serve over rice. Serves 4 to 6.