6 c. water
1 lb. sm. red beans or red kidney beans
4 tbsp. butter
1 c. finely chopped scallions, including 3 inches of tops
1/2 c. finely chopped onion
1 tsp. finely chopped garlic
1 ham hock or leftover ham bone with trimmings and fat
1/2 lb. salt pork, cubed
1 tsp. salt
1/2 tsp. ground black pepper
1 tsp. cayenne pepper
6 to 8 c. freshly-cooking long-grain rice

1. In a heavy 3 to 4 quart saucepan, bring water to a boil over high heat. Drop in beans and boil briskly, uncovered, for 2 minutes. Turn off heat; let beans soak for 1 hour. Drain beans in a sieve set over large bowl; save soaking liquid and add enough water to make 4 cups. Set beans and liquid aside.

2. Melt the butter in a heavy 4 to 5 quart casserole set over moderate heat. When the foam begins to subside, add HALF of the scallions, the onions and the garlic, and, stirring frequently, cook for about 5 minutes, or until they are soft and translucent but not brown.

3. Stir in beans and liquid, ham bone, salt pork, salt and peppers. Bring to a boil over high heat, reduce heat to low and simmer partially covered for about 3 hours, or until beans are very soft. Check pot from time to time and, if beans seem dry, add up to 1 cup more water, a few tablespoons at a time. During last 30 minutes or so of cooking, stir frequently and mash the softest beans against the sides of the pan to form a thick sauce for remaining beans.