1 c. dried red beans
1 1/2 qts. water + 1 c.
3/4 c. onion, chopped
1/4 c. celery, chopped
1/2 c. green pepper, chopped
2 garlic cloves, minced
3/4 dried whole oregano
1/2 dried whole thyme
1/2 tsp. beef bouillon granules
1/2 tsp. pepper
1/4 tsp. crushed red pepper
1 bay leaf
1/4 lb. cooked ham, cubed
Dash of hot sauce
2 c. rice, cooked, without salt or fat
Fresh parsley sprigs (optional)

Sort and wash beans; place in Dutch oven. Cover beans with water 2 inches above beans; soak overnight. Drain beans; return to oven. Add 1 1/2 quarts water with next 10 ingredients; bring to boil. Reduce heat to medium. Cook beans uncovered for 1 hour, stirring occasionally. Add ham and 1 cup water. Cook uncovered 1 additional hour or until done, stirring occasionally. Discard bay leaf; stir in hot sauce. Serve over rice; garnish with parsley. Serves 4.