MIL's Red Beans & Rice

My husband got this recipe from his mother and brought it along when we got married. It's on a stained index card that we just keep hanging on to. It takes several hours to make, but there's enough for a party...or to freeze for another day when you only have time to make rice and cornbread!

1 pound dried red beans, rinsed
1 large ham hock
2 quarts water
3 cups green onion, chopped
1 cup fresh parsley, chopped
1 cup green bell pepper, chopped
2 large cloves garlic, crushed
1 T salt
1 t red pepper
1 t black pepper
1/4 t dried oregano
1/4 t dried thyme
1 T Worcestershire
3 dashes tabasco (optional)
4 oz. tomato sauce
1 pound any smoked sausage, cut into 3/4" pieces

hot cooked rice

1. Place rinsed ham hock in soup pot with the beans and the water. Salt the water if desired and bring to a boil. Lower heat to a simmer, cover, and cook about an hour.
2. Remove ham hock to cutting board. Set aside.
3. Add vegetables, seasonings and tomato sauce to pot. Cook slowly for another hour.
4. Add sausage and cook another 45 minutes. Remove bits of ham from the ham bone and return to pan; cook another 10 minutes and serve over hot rice with tabasco to taste.