Red Beans and Rice 2

 Red beans and rice

¾ pound ham hocks

1 quart water

1 pound dried red beans

1½ cup chopped onion

1 cup fresh parsley

1 cup chopped green pepper

½ cup chopped green onions

 2 cloves garlic, pressed

1 (8 ounce) can tomato sauce

1 tablespoon Worcestershire sauce

1 teaspoon pepper

½ teaspoon red pepper

¼ teaspoon  dried whole oregano

¼ teaspoon dried whole thyme

3 dashes of hot sauce

5 cups hot cooked rice

Wash ham hocks, and place in a large saucepan. Add 1 quart water, and bring to a boil. Cover, reduce heat, and simmer for 30 minutes or until meat is tender. Remove ham hocks, and discard. Strain broth, and chill overnight or until fat rises to the surface and hardens. Remove the fat, and discard; set broth aside. 

Sort and wash beans; place in a Dutch oven. Cover with water, and soak overnight. 

Drain beans; combine beans and broth in Dutch oven. Cover and cook over low heat for 45 minutes. Add remaining ingredients except rice; cover and cook over low heat 2 to 2½ hours, stirring occasionally and adding additional water, if desired. Serve over rice. Yield: 10 servings