Recipe - Red Beans And Rice--New Orleans Style

1 pound Dried red beans
Water
1 cup Dry red wine (opt)
3 Large onions, chopped
1 tablespoon Garlic chopped
One half cup Finely chopped parsley
One half cup Chopped green onions
One fourth cup Bacon drippings
1 Ham bone and scraps (hocks)
10 cup Ham stock or water
Salt to taste
Tabasco sauce to taste

Prepare the beans the night before. Clean and pick through beans to remove
foreign objects. Rinse several times in water to make sure beans are
absolutely clean. In a lge. mixing bowl, combine the beans, with enough
water to cover by 1 inch, and the wine, onions, garlic, parsley and green
onions. Soak overnight, covered. Next morning, saute the hambone and
scraps in the bacon drippings, in an 8 qt. pot. Pour the beans, with
soaking water and all the seasonings, into the pot, then add enough stock
to cover the beans by 2 inches; bring to a boil, then reduce the heat.
Cover and simmer for 2 hrs., stirring occasionally so the beans won't stick
and burn. Season with salt and hot sauce when the beans are tender. To make
beans thicker, remove about a cup full, mash, and return to the pot. Stir
in. Serve over hot cooked rice.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini