1 lb. beans
2 tbsp. shortening
2 qts. water
3 c. chopped Bermuda onion
1 bunch green onion
1 c. parsley chopped (fresh)
1 c. bell peppers, chopped
2 lg. pods garlic (minced)
1 tbsp. salt
1 tsp. red and black pepper
1 tbsp. Worcestershire sauce
1 can (8 oz.) tomato sauce
1 can (16 oz.) tomatoes
1/4 tsp. oregano
1/4 tsp. dried thyme
1 - 1 1/2 lbs. smoked sausage, cut in 1 inch pieces

Soak beans overnight. Bring to boil, simmer 2 minutes. Remove from heat, cover. Let stand 1 hour. Cook beans in 1/2 teaspoon salted water for 45 minutes. Add vegetables, shortening, seasonings, tomatoes and tomato sauce. Cook slowly another hour, stirring occasionally. Add sausage and cook 45 minutes more. Cool, but do not refrigerate more than 1 hour. Reheat and bring to boil. Lower heat and simmer gently 30-40 minutes. Serve over fluffy rice.

Hurst Hills Elem.