2 c. red beans, picked over and soaked overnight
6 c. water
1 tsp. salt
2 cloves garlic
2 stalks celery, sliced
2 med. onions, sliced
1/4 c. rinsed, chopped parsley
2 lg. bay leaves
1 ham hock

In a large pot, cook the soaked beans with the water, covered, for 1 1/4 hours over low heat. Uncover and add the garlic, onions, celery and bay leaves. Stir and continue to cook over low heat for another hour. If the beans become too dry, add some heated water. Serve spooned over mounds of hot cooked rice with Tabasco sauce. Serves 6-8.