Recipe - Red Beans And Rice-5

1 pound Small red beans
One half pound Ham hocks or smoked hocks;
(optional)
(can substitute polish
sausage if you
; want)
1 lg Yellow onion; peeled and
chopped
3 Stalks celery; chopped
1 tablespoon Parsley
One half Green pepper; chopped
1 Bay leaves; (up to 2)
2 lg Cloves garlic; crushed
1/8 pound Margarine
Pepper to taste
1 tablespoon Worchestershire sauce
Tabasco to taste
Salt to taste
3 cup Cooked white rice

Soak beans overnight in ample water. The next day, drain the water from the
beans, and place in a heavy kettle. Add the ham, onion, celery, parsley,
bay leaves, and garlic, and add water to the pot barely to cover the
contents. Bring to a boil, and then turn to a simmer. Simmer, uncovered,
for 2 hours, being careful that the beans do not stick or become too dry.
You may have to add a little water. After the initial two hours of cooking,
add the margarine, pepper, Worchestershire, and Tabasco to the pot.
Continue cooking for 1 more hour, this time with a lid on the pot and the
heat quite low. Correct the seasonings. You may wich to add a bit of salt,
but do not add salt until this point because salt cooks out of the ham (if
present) and will season the beans. Serve over white rice. Pass additional
Tabasco sauce for the brave! busted by sooz
Posted to recipeludigest Volume 01 Number 253 by James and Susan Kirkland
kirkland@gj.net on Nov 13, 1997