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 microwave.
Yield: 4 to 6 servings

From:   Nathalie Dupree Cooks, TVFN
Posted By:   SOAR - the Searchable Online Archive of Recipes
Post Date:   08 February 1997