Ingredients
- 3 dashes sauce generous (hot)
- 2 garlic (cloves chopped)
- 2 bay leaves crumbled
- 1 bunch green onions with tops (chopped)
- 1 pound beans soaked overnight (dried red)
- 3 cups onion (chopped)
- 3 cups rice (boiled)
- 1 cup green bell pepper (chopped)
- 1/2 pound salt pork (diced)
- 1 cup parsley (fresh finely chopped)
- 1 tablespoon worcestershire sauce
- 1 tablespoon salt
- 1 teaspoon black pepper (freshly ground)
- 3/4 teaspoon cayenne (ground)
- 1/2 teaspoon oregano (fresh finely chopped)
Drain the beans, place them in 2 quarts of water with the salt pork, and bring to the boil. Reduce heat, and simmer, covered, for 45 minutes. Add the chopped onions, green onions, bell pepper, and garlic; and cook slowly for 2 to 3 hours, stirring occasionally. Test the beans after 2 hours. They shout be tender not mushy. Add the parsley, salt, peppers, oregano, bay leaves, hot sauce, and Worcestershire. In a large pot combine with the cooked rice. May be made ahead and reheated over low heat or in the
