2 lbs. dried red kidney beans or 3 cans Bushes red beans
1/4 c. bacon drippings
2 lg. onions, chopped
1 lg. green bell pepper, chopped
4 lg. garlic cloves, minced or garlic powder to taste
1 ham hock (about 1 1/2 lbs.)
Salt to taste
Ground black pepper to taste
Red (cayenne) pepper to taste (1/2 tsp.)
1/2 tsp. dried leaf marjoram or 1 1/2 tsp. chopped marjoram
2 bay leaves
1 tbsp. sugar
1 (12 oz.) can beer
1 lb. smoked sausage, sliced
3 tbsp. vegetable oil
Hot cooked white rice
12 green onions, thinly sliced
1/2 c. minced parsley

Sort through beans; discard any discolored ones. Rinse beans; set aside. Heat drippings in a large soup pot or Dutch oven. When drippings are hot, add onions, bell pepper and garlic salt. Saute until vegetables are wilted. Add rinsed beans, ham hock, salt, black pepper, cayenne, marjoram, bay leaves, sugar, beer, sliced sausages and enough water to cover. Bring to a boil. Reduce heat. Cover and simmer until beans are soft and juice has thickened, about 3 hours for dried beans and 1 1/2 to 2 hours for canned, stirring occasionally. Add more water if necessary. Discard bay leaves. To serve, spoon rice on each plate; ladle beans with liquid over top. Sprinkle with green onions and parsley. Makes 6 to 8 servings.