Instructions: Soak the beans overnight in ample water. The next day, drain the water and place beans in a heavy kettle. Add the ham, onion, celery, parsley, bay leaves and garlic and add water to the pot to cover the contents.

Bring to a boil, then turn to a simmer. Simmer, uncovered, for two hours, being careful that the beans do not stick or become too dry. You may have to add a little water.

After the initial two hours of cooking, add the butter, pepper, Worcestershire and Tabasco to the pot. Continue cooking for one more hour, this time with the lid on the pot and the heat quite low.

Adjust the seasonings. You may wish to add a bit of salt, but do not add salt until this point, because salt cooks out of the ham hocks or ham and seasons the dish well. Serve over white rice.

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