Red Beans and Rice

• 1 pound small red beans
• 1/2 pound ham hocks (about 2 or 3 sliced)
• 1 large yellow onion, peeled and chopped finely
• 1/2 bell pepper (chopped)
• 1 stick margarine
• 1 tsp. black pepper
• 1 tsp. lemon and pepper seasoning
• 1 tsp. paprika
• 1 tsp. seasoned salt
• 1 T. Worcestershire sauce
• 3 tsp. Tabasco sauce
• 3 cups fully cooked rice

Soak beans overnight in ample water. The next day, drain the water from the beans, and place in a heavy kettle. Add the ham and onion and add water to the pot barely to cover the contents. Add remaining ingredients. Bring to a boil, and then turn to a simmer. Simmer uncovered for 2 hours, being careful that the beans do not stick or become dry. You may have to add a little water from time to time.

• Yields:8 servings
• Preparation time: 3.5 hours