Red Beans And Rice(Serves 6)

• 1 lb. dry kidney beans
• 1/4 lb. bacon, cut up
• 1 smoked ham hock
• 2 qt. water
• 3 medium onions
• 1 green pepper
• 2 tsp. crushed garlic
• 1 handful parsley
• 1 tsp. black pepper
• 2 bay leaves
• 1/4 tsp. oregano
• 1/4 tsp. thyme
• 2 tsp. Worcestershire sauce
• 1 tsp. hot pepper sauce
• 1 lb. hot sausage
• 1 lb. smoked sausage
• 4 c. rice

1. Rinse and sort beans; soak overnight.
2. Cook beans, bacon and ham hock in 2 quarts water for 1 1/2 hours in a very large pot. In skillet, saute onions, pepper and garlic until tender.
3. Add vegetable mixture, chopped parsley, spices, Worcestershire sauce and hot sauce to the beans, salt pork, ham hock and water.
4. Brown sliced sausage; drain and add to beans.
5. Add the tomato sauce. Cook about 2 to 3 hours more, stirring often, adding water as needed.
6. Serve over cooked rice.

kidney beans, bacon, hock, water, onions, green pepper, garlic, handful parsley, black pepper, bay leaves, oregano, thyme, worcestershire sauce, hot pepper sauce, hot sausage, sausage, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=318056 (may not work)