Next day drain the water from the beans, and place in a heavy kettle. Add the ham, onion, celery, parsley, bay leaves, and garlic, and add water to the pot barley enough to cover the contents. Bring to a boil and reduce heat to a simmer.
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Simmer uncovered for 2 hours, careful that beans dont burn or become dry. After 2 hours add butter, pepper, worcestershire and tobasco to the pot. Turn heat down as far as possible and and cook for 1 more hour. Check seasonings if salt is needed add it now. Serve with the cooked rice.
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