Red Beans And Rice

• 1 lb. dried red beans or pinto
• 1/2 lb. salt pork or ham hock
• 2 qt. water
• 1 c. chopped onion
• 1 bunch green onions with tops, chopped
• 1 c. green pepper, chopped
• 2 cloves garlic, crushed
• 2 Tbsp. parsley, chopped
• 1 Tbsp. salt
• 3/4 tsp. red pepper
• 1 tsp. black pepper
• 1/4 tsp. oregano
• 2 bay leaves
• 3 to 4 generous dashes of Tabasco
• 1 Tbsp. Worcestershire sauce

1. Cover beans with water and soak overnight.
2. Drain and cook beans in 2 quarts of water for 1 hour.
3. Add remaining ingredients and cook slowly 3 to 4 hours or until beans are soft, stirring occasionally.
4. Serve over rice, if desired.

red beans, salt pork, water, onion, green onions, green pepper, garlic, parsley, salt, red pepper, black pepper, oregano, bay leaves, generous dashes, worcestershire sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=798746 (may not work)