MMMMM----- Recipe via Meal-Master (tm) v8.05
       Title: Flournoy Red Beans & Rice
  Categories: Cajun
       Yield: 8 Servings
       1 lb Dried red beans
            (preferably Camellia brand)
       1    Meaty ham bone
       2 lg Onions, chopped
       1    Green bell pepper, chopped
       1    Celery rib, w/leaves,
     1/2 c  Chopped parsley
       2 cl Garlic, minced
     1/2 ts -ea. thyme, salt, sugar
            Red or black pepper
            -to taste
       1 ts Tabasco
       1    Bay leaf (optional)
       1 tb Worcestershire sauce
     1/2 c  Ketchup or tomato sauce
            Water to cover
       2 lb Smoked sausage, cut into
            1-inch pieces
            Cooked rice
   Soak beans in water to cover overnight. Rinse. Put in heavy pot such
   as a Dutch oven. Add ham bone (fat trimmed off) and remaining
   ingredients except sausage and rice. Add water to cover. Bring to a
   boil, lower heat, partially cover and simmer 2 hours, stirring
   occasionally. Meanwhile, steam sausage in a skillet, drain and pan
   fry. Add to cooked beans. Just before serving, remove bay leaf and
   add a little more fresh parsley. For added thickness, remove a cup of
   beaans from pot, mash thorougly and return to pot. Serve the beans
   over fluffy boiled rice, garnish with chopped scallions. Do not
   forget the vinegar and Tabasco bottles on the side.
   Recipe of Carolyn Flournoy from Revel Cookbook