2 cups red beans, soaked and drained.
1 ham hock
1 Tablespoon Salt
4 medium sized onions, chopped
6 - 8 scallions, chopped
2 garlic cloves, finely chopped
1 green or red pepper
1 cup finely chopped fresh parsley
1 Teaspoon Cayenne Pepper
1 Teaspoon pepper
1/8 Teaspoon Tabasco
1 Tablespoon Worcestershire
1 Cup tomato sauce (or whole tomatoes)
1/4 Teaspoon Oregano leaves
1/4 Teaspoon Thyme
Cook beans and ham hocks in 2 quarts of water and 1 T. salt.
Cook slowly for 45 minutes. Add rest of ingredients and cook
for
2 hours until beans are tender and liquid is thick.
Serve over rice. Enjoy!