1 lb. dried red beans
1/2 lb. salt pork or ham hock
2 qt. water
3 c. chopped onion
1 bunch green onions with tops chopped
1 c. chopped green pepper
2 lg. cloves garlic, crushed
1 c. parsley chopped
1 tbsp. salt
3/4 tsp. red pepper
1 tsp. black pepper
1/4 tsp. oregano
2 bay leaves
3-4 dashes Tabasco sauce
1 tbsp. Worcestershire sauce

Cover beans with water and soak overnight, or 2-3 hours. Drain and cook beans in 2 quarts water for 45 minutes. Add remaining ingredients and cook slowly for 2-3 hours, stirring occasionally. Serve over boiled rice. Serves 4-6.