Louisiana Red Beans And Rice - cooking recipe

Ingredients

1 lb. pkg. red beans, soaked overnight
1 medium onion, chopped
8 green onions, chopped
8 cloves garlic, minced
1/2 c. chopped fresh parsley
1 rib celery, chopped
1/2 c. ketchup
1 bell pepper, chopped
2 tsp. Tabasco sauce
1 Tbsp. Worcestershire sauce
1 tsp. dried crushed thyme
2 bay leaves
salt and pepper to taste
1 lb. smoked sausage, cut into 1-inch pieces
1/2 lb. smoked bacon ends, cut into 1-inch cubes
cooked rice

Preparation

Drain beans.
In a
6-quart
heavy pot, add beans and 3 quarts of fresh water.
Cover
and
simmer
1 hour.
Check and make sure water doesn't boil down too far;
keep beans covered with water at all
times.
Add rest of the ingredients, except cooked rice, to the
beans.
If needed, add more water to keep beans covered with water.
Simmer, partially covered, for 1 to 1 1/2 hours or
until liquid
has
thickened.
Remove the bay leaves and discard.
Serve over
the
cooked rice and all you need is a pan of cornbread and some hungry people.