1/2 lb. sm. red beans
1/2 lb. ham hocks or smoked ham
1 yellow onion, chopped
3 stalks celery, chopped
1 tbsp. parsley, chopped
1/2 green pepper, chopped
2 cloves garlic, crushed
1/8 lb. butter
1 tbsp. Worcestershire sauce
1 can tomatoes, chopped (optional)
3 c. cooked rice
Salt, pepper & Tabasco to taste

Soak beans overnight. Drain. Add ham, onion, celery, parsley, bay leaves and garlic. Add water barely to cover contents. Bring to boil and then simmer, uncovered, for 2 hours being careful that beans do not stick or become dry. You may need to add water.

After 2 hours of cooking, add butter, pepper, Worcestershire, Tabasco, tomatoes to the pot. Continue cooking for 1 more hour, covered over very low heat. Do not add salt until this point. Serve over rice.