Beans and Rice Creole
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INGREDIENTS 1 pound dried red beans ¼ pound salt pork 3 cups onions, chopped 1 bunch green onions, chopped 1 cup fresh parsley, chopped 1 cup green bell pepper, chopped 2 cloves garlic, finely minced or pressed 1 teaspoon cayenne pepper 1 teaspoon cracked black pepper 3 dashes Tabasco sauce, or to taste 1 tablespoon Worcestershire sauce 1 (8-ounce) can tomato sauce ¼ teaspoon dried oregano ¼ teaspoon dried whole thyme 2 pounds smoked German sausage, cut into bite-size pieces Hot cooked rice Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans; let soak 8 hours or overnight. Drain. Cover beans with fresh water and add salt pork; bring to a boil. Cover, reduce heat, and simmer over low heat for 45 minutes. Add remaining ingredients except sausage and rice. Cover and cook over low heat for 45 minutes, stirring occasionally. Add sausage pieces, and cook until heated through. Serve over rice. Makes 8 servings