Louisiana Red Beans With White Rice

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

1. Soak beans overnight; drain and rinse.
2. Put beans and ham in kettle, then add water and salt.
3. Bring to a boil, then reduce heat and cook slowly for 45 minutes.
4. Add other ingredients and cook slowly for 2 hours.
5. Serve over hot rice.
6. For the working person, this can be made in the crock-pot.
7. Soak the beans overnight; drain and rinse, then place all the ingredients in the crock-pot on low. Cook for at least 10 hours, then serve over hot rice.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=981451 (may not work)