1 pound dried red beans -- soaked overnight 1/2 pound salt pork -- diced (or ham hock, diced) 3 cups chopped onion 1 bunch green onions with tops -- chopped 1 cup chopped green bell pepper 2 large garlic cloves -- chopped 1 cup fresh parsley -- finely chopped 1 tablespoon salt 3/4 teaspoon ground cayenne 1 teaspoon freshly ground black pepper 1/2 teaspoon fresh oregano -- finely chopped 2 bay leaves -- crumbled 3 dashes hot sauce -- generous 1 tablespoon Worcestershire sauce 3 cups boiled rice 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
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