1 lb. dried red beans
1/2 lb. ham hock
2 qts. water
3 c. chopped onions
1 bunch green onions with tops, chopped
1 c. chopped green pepper
2 lg. garlic cloves, crushed
1 c. chopped parsley
1 (6 oz.) can tomato sauce
1/2 tsp. red pepper
1 tsp. black pepper
1/4 tsp. oregano
2 bay leaves
3-4 generous dashes Tabasco sauce
1 tbsp. Worcestershire sauce
1-2 lbs. smoked link sausage, sliced
1 1/2 c. rice
3 c. water
1 tsp. butter
1 tsp. salt

Cover beans with water and soak overnight or for 6 to 8 hours. Drain, wash and place in large pot with ham hock and 2 quarts water. Simmer for 45 minutes. Add remaining ingredients and cook slowly for 2 to 3 hours, stirring occasionally. Remove ham hock, debone and return meat to mixture. Serve over boiled rice.

Boiled rice. Combine rice with water, butter and salt in heavy saucepan. Bring to boil. Stir once or twice with fork, lower heat. Cover pan tightly and cook for 14 minutes without removing cover or stirring until liquid is absorbed and rice is tender.