1 pound dried red beans, picked over
8 cups cold water
1/2 pound lean salt pork, bacon, or diced ham
1 tablespoon olive oil
1 cup chopped onion
1 garlic clove, minced
2 tablespoons chopped fresh parsley
3/4 teaspoon salt
1 1/2 teaspoons Tabasco sauce
4 cups hot cooked rice
In a large saucepan, combine the dried beans and water. Cover, and soak overnight. Add the selected meat and bring to a simmer. Cook, covered, for 15 minutes. Meanwhile, in a medium skillet, heat the oil and saute the onion and garlic for 3 minutes, or until golden. Add the mixture to the beans along with the parsley, Tabasco, and salt. Cover and simmer 1 3/4 hours longer, or until beans are tender. While cooking, add hot water as needed to keep the beans covered, and stir occasionally.
Serve over the hot cooked rice. Yield: 8 servings.