Flournoy Red Beans & Rice

1 lb Dried red beans

(preferably Camellia brand) 1 Meaty ham bone

2 lg Onions, chopped

1 Green bell pepper, chopped

1 Celery rib, w/leaves,

-chopped 1/2 c Chopped parsley

2 cl Garlic, minced

1/2 ts -ea. thyme, salt, sugar

Red or black pepper -to taste 1 ts Tabasco

1 Bay leaf (optional)

1 tb Worcestershire sauce

1/2 c Ketchup or tomato sauce

Water to cover 2 lb Smoked sausage, cut into

1-inch pieces

Cooked rice

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