2 c. dried red beans, soaked overnight & drained
1 ham hock
2 qt. water
1 tbsp. salt
4 med. onions, chopped
6-8 green onions, chopped
2 cloves garlic, finely chopped
1 green or red pepper, seeded, deribbed, chopped
1 c. finely chopped parsley
1 tsp. cayenne pepper
1/8 tsp. Tabasco
1 tbsp. Worcestershire sauce
1 c. tomato sauce
1/4 tsp. dried oregano leaves
1/4 tsp. dried thyme leaves
4 c. cooked white rice

Place beans and ham hock in large soup kettle. Add 2 quarts water and salt. Bring to boil. Reduce heat and cook slowly 45 minutes, skimming occasionally. Add onions, garlic, peppers, parsley, cayenne, Tabasco, Worcestershire, tomato sauce, oregano and thyme leaves. Continue cooking slowly 2 hours, or until beans are tender and liquid is thick. Serve over cooked rice.

Makes 12 servings.