1/2 lb. red beans
1/2 lb. hamhocks
1 lg. onion, chopped
3 stalks celery, chopped
1/2 green pepper
1 or 2 bay leaves
2 lg. cloves garlic
1/8 lb. butter
Pepper (to taste)
Tabasco sauce (to taste)
1 tbsp. Worcestershire sauce
1 tbsp. parsley
3 c. white rice, cooked

Soak beans overnight in ample water. Drain water from beans and place in heavy pan. Add hamhocks, onion, celery, parsley, bay leaves and garlic. Add enough water to cover contents. Bring to a boil, then turn down to a simmer. Cook, uncovered, for 2 hours. Be careful that the beans do not stick. You may have to add a little water. After 2 hours of cooking, add butter, pepper, Worcestershire sauce and Tabasco sauce to pot. Continue cooking for 1 hour with lid on and at low heat. Serve over white rice. Serves 4 to 6.