1 lb. dried red beans
1 lg. ham shank
1 1/2 qt. water
2 c. chopped onion
1 (8 oz.) can tomato sauce
2 lg. cloves garlic, minced
2 stalks celery, finely chopped
1/2 tsp. cayenne pepper
1/4 tsp. each thyme, oregano
2 tsp. salt

Wash beans and put into large pot or Dutch oven. Cover with water; bring to a boil. Take off heat and let soak overnight, or at least 4 hours. When soaking is finished, pour water off and rinse beans. Add the ham shank and 1 1/2 quarts water. Bring to a boil; cover. Reduce heat and simmer 2 1/2 hours.

Remove ham shank; discard bones, chop meat and return to pot. Add all other ingredients. Simmer 1 1/2 hours longer. Remove 1/2 cup beans. Mash and return to pot; stir well. Serve over cooked rice. Optional: top with minced green onions. Yield: 8 servings.