1/2 lb. pinto beans
1 pkg. link sausage or 1 ham hock or smoked ham
1 onion, chopped
3-4 stalks celery, chopped
1 green pepper, chopped
1 bay leaf
1-2 cloves garlic, crushed
2 tbsp. chopped fresh parsley
1-2 tbsp. butter, optional
1 tbsp. Worcestershire sauce
Tabasco or Louisiana hot sauce to taste
Salt to taste
Pepper to taste
3 c. cooked white rice

Cover beans in water and soak overnight. The next day drain and place in a heavy, deep pot. Add ham or sausage (sliced), onion, celery, green pepper, bay leaf, garlic and parsley. Add water to cover the contents. Bring to a boil; turn to simmer and simmer uncovered for 2 hours. You may have to add water occasionally to keep beans from getting too dry.

After 2 hours, add butter, salt, pepper, Worcestershire sauce and hot sauce. Continue cooking over low heat and covered until beans are tender. Serve over white rice with cole slaw and corn bread or rolls.