1 bag of red beans or kidney beans
1 med. onion, peeled & chopped
1/2 green pepper, chopped
2 cloves garlic, crushed
1 tbsp. Worcestershire sauce
1/2 ham hocks or smoked ham
3 stalks celery, chopped
1 tbsp. dried parsley
1 or 2 bay leaves
1/4 c. butter
Pepper to taste
Tabasco to taste
Cooked white rice

Soak beans overnight in ample water. Next day drain water and place in a heavy pot. Add ham, onion, green pepper, celery, parsley, bay leaves, and garlic. Add water to the pot barely covering contents. Bring to a boil, then turn to a simmer. Simmer, uncovered for 2 hours, being careful that beans do not stick or become too dry. You may have to add a little water. After 2 hours of cooking, add butter, pepper, Worcestershire, and Tabasco. Continue cooking for 1 hour, this time covered and low heat. After 1 hour of cooking, add correct seasonings. You may wish to add salt, but do not add until this point because salt cooks out of the ham hocks or ham and will season the beans. Serve over white rice.