Red Beans And Rice #2

• 1 lb. red kidney beans
• either ham bone, 1 lb. salt pork or 1 to 2 ham hocks
• 1 large onion, minced
• 1 large bell pepper, chopped
• 1 bunch parsley, minced
• 1 bunch green onions, chopped
• 8 oz. tomato sauce
• 4 to 6 garlic cloves, minced
• Tabasco to taste (2 to 10 dashes)
• 1 tsp. red pepper
• 1 tsp. black pepper
• 1 Tbsp. Worcestershire sauce
• 1/4 tsp. oregano
• 1/4 tsp. thyme
• 1 lb. smoked sausage

1. Wash and soak beans overnight; drain.
2. Add water to cover 1-inch above.
3. Add ham hocks.
4. Bring to boil; lower and simmer 45 minutes.
5. Add vegetables, seasonings and tomato sauce.
6. Cook slowly 1 hour; stir occasionally.
7. Add sausage and cook 45 minutes more.
8. Cool, but do not refrigerate.
9. Reheat and bring to boil, then lower and simmer 30 to 40 minutes.
10. Serve over rice, adding grated Cheddar cheese and chopped chives, if desired.

red kidney beans, either ham bone, onion, bell pepper, parsley, green onions, tomato sauce, garlic, dashes, red pepper, black pepper, worcestershire sauce, oregano, thyme, sausage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=255639 (may not work)