Red Beans and Rice

1 lb Dried red beans (preferably Camellia brand)
1 Meaty ham bone
2 LG Onions, chopped
1 Green bell pepper, chopped
1 Celery rib, with leaves chopped
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 a heavy pot such as a Dutch oven. Add ham bone (fat trimmed off) and remaining ingredients except for sausage and rice. Add water to cover. Bring to a boil, lower heat, partially cover, and simmer for 2 hours, stirring occasionally. Meanwhile, steam sausage in a skillet, drain and pan-fry. Add to cooked beans. Just before serving, remove the bay leaf and add a little more fresh parsley. For added thickness, remove a cup of beans from the pot, mash thoroughly and return to pot. Serve the beans over fluffy boiled rice, and garnish with chopped scallions. Do not forget the vinegar and Tabasco bottles on the side.