Flournoy Red Beans & Rice

Ingredients

some garlic
500 gr beans
1 meaty ham bone
2 onions
1 green bell pepper
1 celery rib
14 gr parsley
1 tabasco
1 bay leaf
16 ml worcestershire sauce
120 ml ketchup
1 water to cover
525 gr smoked sausage
1 rice

Instructions

Soak beans in water to cover overnight. Rinse. Put in heavy pot such as a Dutch oven. Add ham bone (fat trimmed off) and remaining ingredients except sausage and rice. Add water to cover. Bring to a boil, lower heat, partially cover and simmer 2 hours, stirring occasionally. Meanwhile, steam sausage in a skillet, drain and pan fry. Add to cooked beans. Just before serving, remove bay leaf and add a little more fresh parsley. For added thickness, remove a cup of beaans from pot, mash thorougly and return to pot. Serve the beans over fluffy boiled rice, garnish with chopped scallions. Do not forget the vinegar and Tabasco bottles on the side. Recipe of Carolyn Flournoy from Revel Cookbook