1 lb. dried red beans (not kidney beans)
1 lg. yellow onion, chopped
5 cloves garlic, minced or pressed
1 bunch parsley, finely chopped
1 ham hock or 5 slices chopped bacon
2 tbsp. dried basil
1 tsp. salt
1 tbsp. finely ground black pepper
1/3 c. brown sugar
2 dashes Tabasco
2 bay leaves
Water
2 c. uncooked converted rice

Rinse beans and pick over to make sure there are no rocks. DO NOT SOAK BEANS. Put all ingredients (except rice) in a large pot. Add water to cover ingredients and simmer uncovered 3 to 4 hours. Add more water as necessary.

Half an hour before serving, prepare white rice according to package directions. Serve red beans over rice with plenty of pot liquid and hot cornbread. Makes 6 to 8 servings.