2 lbs. red beans
3 ham hocks or ham bone
1 lb. pickled pork
2 c. chopped celery
2 c. chopped yellow onions
1 chopped green pepper
1 1/2 cloves garlic, minced
1 c. chopped green onions
2 bay leaves
1/2 c. chopped parsley
1 lb. or more smoked sausage, sliced
Salt and pepper to taste
Tabasco, to taste
Hot cooked rice (about 3 c. uncooked for 20 servings)

Sort the beans and soak 1/2 to 1 hour. Drain. Add about 8 cups fresh water along with ham hocks and pickled pork. Add celery, onions, green pepper, garlic and bay leaves. Cook over low heat 1 1/2 to 2 hours, or until beans are creamy. Remove pork. Remove meat from bones and return meat to pot. Add chopped parsley and smoked sausage and cook 20 minutes. Taste for salt, pepper and Tabasco as needed. Remove bay leaves. Serve over hot rice. Makes about 16 servings.