Recipe - Flournoy Red Beans And Rice

1 pound Dried red beans
(preferably Camellia brand)
1 Meaty ham bone
2 lg Onions, chopped
1 Green bell pepper, chopped
1 Celery rib, w/leaves,
chopped
One half cup Chopped parsley
2 cl Garlic, minced
One half teaspoon ea. thyme, salt, sugar
Red or black pepper
to taste
1 teaspoon Tabasco
1 Bay leaf (optional)
1 tablespoon Worcestershire sauce
One half cup Ketchup or tomato sauce
Water to cover
2 pound Smoked sausage, cut into
1inch pieces
Cooked rice

Soak beans in water to cover overnight. Rinse. Put in heavy pot such as a
Dutch oven. Add ham bone (fat trimmed off) and remaining ingredients except
sausage and rice. Add water to cover. Bring to a boil, lower heat,
partially cover and simmer 2 hours, stirring occasionally. Meanwhile, steam
sausage in a skillet, drain and pan fry. Add to cooked beans. Just before
serving, remove bay leaf and add a little more fresh parsley. For added
thickness, remove a cup of beaans from pot, mash thorougly and return to
pot. Serve the beans over fluffy boiled rice, garnish with chopped
scallions. Do not forget the vinegar and Tabasco bottles on the side.
Recipe of Carolyn Flournoy from Revel Cookbook
Posted to MMRecipes Digest by "John Weber" hdbrer@ibm.net on Mar 24, 98