Rice
Dry red beans
1 white onion, chopped
1 clove garlic, chopped
1 tbsp. red or white pepper
1 tsp. salt
1 small ham hock
1/2 lb. Andouille sausage
Green onions
Tabasco sauce

Rinse and drain beans. Add beans to 6 cups boiling water. Boil 5 to 10 minutes. Turn heat to medium. Add onion, garlic, salt, pepper and ham hock. Cook until beans are tender, about 3 to 4 hours. Cut sausage into bite-size pieces and add to beans. Continue simmering until the sausage is done, approximately 15 minutes. Serve over cooked rice. Sprinkle sliced green onions on top. Add Tabasco to taste. Great with corn bread.