1 lb. dried pinto beans
1 ham hock
2 lbs. smoked Polish sausage
2 cans tomatoes with chilies
1 clove garlic
1 lg. onion, diced
4 tbsp. hot sauce
3 c. rice

Soak pinto beans in water overnight. In large Dutch oven simmer pinto beans, ham hock, onion and garlic for 1 1/2 hours. Add tomatoes, sausage (sliced thin), and hot sauce. Simmer an additional 3 hours. Cook rice. Spoon red bean mixture over rice and serve.