Louisiana-Style Red Beans and Rice

 

1
pound dried red beans (2 1/2 cups)
1
pound spicy Italian sausage
1
pound chopped ham
2
onions, chopped
4-6
stalks celery, chopped
1
green bell pepper, chopped
1/4
cup snipped fresh parley or a tablespoon dried parsley
1
bay leaf
1-3
cloves garlic, minced
4-5
drops hot pepper sauce
1/2
teaspoon Worcestershire sauce
Pepper to taste
Hot cooked white long-grain rice
 

 

Cover dried beans with water;  soak several hours or overnight;  drain.  Cover with water;  heat to boiling.  Reduce heat and simmer, uncovered, 2 hours.  Add remaining ingredients except rice.  Simmer about 1 hour.  Add more water if mixture is too thick.  Remove bay leaf.  Near end of cooking time, mash some of the beans.  Serve over rice with more red pepper sauce.  10 to 12 servings.  3 or 4 (16-ounce) cans undrained red beans can be substituted for dried red beans.