1/2 lb. 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
2 bay leaves
2 lg. cloves garlic, crushed
1/8 lb. butter
1 lb. sausage, crumbled and cooked and drained
Pepper to taste
1 tbsp. Worcestershire sauce
Salt to taste
Tabasco sauce
3 c. cooked white rice
1/2 lb. smoked sausage, cut into bite size chunks

Wash beans and drain. Place in heavy kettle. Add the ham, onion, celery, parsley, bay leaves, and garlic. Add water to cover contents. Bring to a boil and turn down to simmer. Simmer uncovered for 2 hours being careful that beans do not stick or become too dry. You may have to add a little water.

After initial 2 hours of cooking, add the butter, pepper, Worcestershire sauce, and Tabasco sauce. Add cooked and drained sausage to pot. Continue cooking for 1 more hour, with lid ON the pot and on low heat. Add smoked sausage 15 minutes before serving over white rice.