Louisiana Red Beans With White Rice - cooking recipe

Ingredients

1 lb. red beans
8 oz. ham hock
2 qt. water
1 Tbsp. salt
3 c. chopped onions
2 cloves garlic, minced
1 c. chopped green pepper
1 c. minced parsley
1 tsp. cayenne pepper
1 tsp. black pepper
1/8 tsp. Tabasco sauce
1 Tbsp. Worcestershire sauce
1 (8 oz.) can tomato sauce
1/4 tsp. oregano
1/4 tsp. thyme

Preparation

Soak beans overnight; drain and rinse.
Put beans and ham in kettle, then add water and salt.
Bring to a boil, then reduce heat and cook slowly for 45 minutes.
Add other ingredients and cook slowly for 2 hours.
Serve over hot rice.
For the working person, this can be made in the crock-pot.
Soak the beans overnight; drain and rinse, then place all the ingredients in the crock-pot on low. Cook for at least 10 hours, then serve over hot rice.