Red Beans and Rice IV

1 pound of small red beans
1/2 pound of ham hocks or smoked hocks (optional) (can substitute polish
sausage, if you want)
1 large yellow onion, peeled and chopped
3 stalks celery, chopped
1 Tablespoon parsley
1/2 green pepper, chopped
1-2 bay leaves
2 large cloves garlic, crushed
1/8 pound margarine
Pepper to taste
1 Tablespoon Worchestershire sauce
Tabasco to taste
Salt to taste
3 cups 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!



Source: rec.food.recipes