Red Beans and Rice(Dupree)

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