1 teaspoon Worcestershire sauce

1/4 teaspoon hot pepper sauce

1 quart water

1/2 pound fully cooked ham — diced

1/2 pound fully cooked smoked sausage — diced

1 cup chopped onion

1/2 cup chopped celery

3 cloves garlic — minced

1 can (8 oz.) tomato sauce

2 bay leaves

1/4 cup minced fresh parsley

1/2 teaspoon salt

1/2 teaspoon pepper

Hot Cooked Rice Additional parsley — optional

Place beans in a Dutch oven or kettle add water to cover by 2 inches.
Bring to a boil; boil for 2 minutes.
Remove from the heat; cover and let stand for 1 hour.
Drain beans and discard liquid.
Add garlic salt, worcestershire sauce, hot pepper suace and water; bring to a boil.
Reduce heat; cover and simmer for 1 1/2 hours. Meanwhile, in a skillet, sute ham and sausage until lightly browned.
Remove with a slotted spoon to bean mixture.
Saute onion, celery and garlic in drippings until tender; add to the bean mixture.
Stir in tomato sauce and bay leaves.
Cover and simmer for 30 minutes or until beans are tender.
Discard bay leaves.
Measure 2 cups of beans; mash and return to the bean mixture.
Stir in parsley, salt, and pepper.
Serve over rice.
Garnish with parsley if desired.
Yield 8-10 servings.