Red Beans And Rice

• 1 lb. red beans
• 8 oz. ham hock
• 2 qt. water
• 1 Tbsp. salt
• 3 c. chopped onion
• 1 bunch green onion, chopped
• 2 cloves garlic, minced
• 1 c. chopped green pepper
• 1 c. minced parsley
• 1 tsp. cayenne
• 1 tsp. black pepper
• 1/8 tsp. Tabasco
• 1 Tbsp. Worcestershire sauce
• 1 (8 oz.) can tomato sauce
• 1/4 tsp. oregano
• 1/4 tsp. thyme

1. Soak beans overnight.
2. Put drained beans and ham hock in large soup kettle.
3. Add water and salt; bring to boil.
4. Cook slowly for 45 minutes; add other ingredients.
5. Cook 2 hours or until beans are tender and liquid thick.
6. Serve over steamed rice.
7. Makes 12 servings.

red beans, ham hock, water, salt, onion, green onion, garlic, green pepper, parsley, cayenne, black pepper, tabasco, worcestershire sauce, tomato sauce, oregano, thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=371725 (may not work)