Instructions: Sort and rinse beans. In a large Dutch oven or kettle place beans, paprika, cayenne, black pepper, bay leaves, cumin, water, ham hock, salt, celery, onion, garlic and pepper sauce. Bring to a boil and simmer covered for 3 to 4 hours or until beans are tender. Stir occasionally, adding water as needed to make a thick gravy. Just before serving, remove bay leaves and stir in parsley. Serve over rice.

Makes 8 servings.

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